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Slow Cooker Italian Stuffed Peppers | Kita Roberts GirlCarnivore.com

Slow Cooker Italian Stuffed Peppers

These slow cooker stuffed peppers are loaded with classic Italian flavors and the perfect meal to make ahead and impress guests for supper.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 4 hours
Servings 8
Calories 223kcal


  • 1 onion minced
  • 6 garlic cloves minced
  • 1 tbs extra-virgin olive oil
  • 1 tbsp tomato paste
  • ¼ teas red pepper flakes
  • 4 peppers large and varied - yellow, orange, red
  • 1 slice good white bread torn into pieces
  • ¼ cup whole milk
  • 12 oz Italian sausage removed from casing
  • 1 small zucchini seeded and cut into ¼" pieces
  • ¾ cup shredded Monterey Jack cheese
  • ¾ cup cooked rice
  • ¼ cup grated Parmesan cheese
  • salt and pepper
  • 2 tbsp fresh basil minced


  • In a microwave safe bowl, microwave the onion, oil, tomato paste and red pepper flakes, about 5 minutes, stirring often.
  • Cut ½" top off each pepper, removing the seeds and stems. Chop the tops up fine and reserve.
  • In a large bowl, mash the bread with the milk and the back of a fork until combined. Mix in the onion mixture and chipped pepper tops.
  • Add the sausage, zucchini, Monterey Jack cheese, rice, Parmesan, and season well with salt and pepper. Mix the filling well by hand and pack into the cored peppers.
  • Pour ⅓ cup water into your slow cooker and arrange the stuffed peppers upright so that they will remain standing while cooking. Cover and cook about 4 to 6 hours on low, until the peppers are tender.
  • Pick up the peppers carefully with tongs, and use a slotted spoon underneath to transfer to plates.
  • Serve with fresh Parmesan cheese and basil on top.


Serving: 1g | Calories: 223kcal | Carbohydrates: 10g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 381mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 51mg | Calcium: 66mg | Iron: 0.9mg