Slow Cooker Italian Stuffed Peppers

These slow cooker Italian stuffed peppers are my go-to recipe for feeding a crowd. Sweet bell peppers are packed with a hearty filling of rice, Italian sausage, veggies, gooey cheese, and more.

INGREDIENTS - Onion, Garlic, Olive Oil, Tomato Paste, Red Pepper Flakes, Bell Peppers, White Bread, Whole Milk, Italian Sausage, Zucchini, Monterey Jack Cheese, Cooked Rice, Grated Parmesan, Salt and Pepper, Fresh Basil

You’ll start by microwaving the minced onion, oil, tomato paste, and red pepper flakes for about 5 minutes.

Cut about ½-inch off the top of each pepper, removing the seeds, then chop the tops up into small pieces to reserve for later.

Add in sausage, zucchini, cheeses, and rice, then season with salt and pepper. Mix well by hand, then pack the mixture into the cored peppers.

Pour ⅓ cup water into your crockpot, then arrange the stuffed peppers upright. Cover and cook for 4-6 hours on low.