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.
Servings: 8
Calories: 223kcal
Ingredients
- 1 onion minced
- 6 garlic cloves minced
- 1 tbs extra-virgin olive oil
- 1 tbsp tomato paste
- 1/4 teas red pepper flakes
- 4 peppers large and varied - yellow, orange, red
- 1 slice good white bread torn into pieces
- 1/4 cup whole milk
- 12 oz Italian sausage removed from casing
- 1 small zucchini seeded and cut into 1/4" pieces
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup cooked rice
- 1/4 cup grated Parmesan cheese
- salt and pepper
- 2 tbsp fresh basil minced
Instructions
Prep the Onion
- In a microwave safe bowl, microwave the onion, oil, tomato paste and red pepper flakes, about 5 minutes, stirring often.
Prep the Peppers
- Cut 1/2" top off each pepper, removing the seeds and stems. Chop the tops up fine and reserve.
Assemble the Filling & Stuff the Peppers
- 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.
Cook in Slow Cooker
- Pour 1/3 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.
Garnish and Serve
- Pick up the peppers carefully with tongs, and use a slotted spoon underneath to transfer to plates.
- Let them cool for 5 or so minutes and then slice in half to serve.
- Serve with fresh Parmesan cheese and basil on top.
Nutrition
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