This is my kind of weeknight miracle: you literally drop raw halved bell peppers into the slow cooker, pile in a super simple sausage filling, and walk away. By the time everyone wanders into the kitchen asking what smells so good, you’ve got tender, cozy stuffed peppers with almost no effort or dishes.
Slow cooker filled with colorful stuffed bell peppers before cooking
This version keeps it to just five ingredients, but still tastes like something you fussed over. It’s perfect for those busy days when you’re juggling work, kids’ schedules, and still want a real, sit-down meal that feels homemade.
I like to serve these sausage stuffed peppers with a quick salad kit from the fridge and warm crusty bread or garlic toast to soak up the extra sauce in the bottom of the slow cooker. If you want to bulk it up a bit more, spoon the peppers and their juices over cooked rice or pasta. A side of roasted frozen veggies or steamed green beans also turns this into a full, colorful plate without much extra effort.
Plated stuffed pepper dinner with salad and garlic toast
5-Ingredient Slow Cooker Sausage Stuffed Peppers
Servings: 4
Ingredients
4 large bell peppers, halved lengthwise and cored
1 pound Italian sausage (mild or hot, casings removed if needed)
2 cups cooked rice (white or brown)
2 cups marinara or pasta sauce, divided
1 cup shredded mozzarella cheese, divided
Five simple ingredients arranged on a kitchen counter
Directions
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