About 15 minutes before serving, sprinkle the remaining 1/2 cup shredded mozzarella evenly over the tops of the peppers. Cover again just until the cheese is melted.
Cooked stuffed peppers topped with melted mozzarella
Carefully lift the stuffed peppers out with a large spoon or spatula, spoon some of the sauce from the bottom of the slow cooker over the top, and serve hot.
Variations & Tips
If your family loves spice, use hot Italian sausage or add a pinch of red pepper flakes to the filling. For a lighter version, swap in turkey or chicken sausage and use part-skim mozzarella. You can also change up the grain: leftover quinoa, farro, or even cauliflower rice will work in place of the cooked rice—just keep the total amount the same.
Meal prep containers filled with extra stuffed peppers
To sneak in a few extra veggies without adding more ingredients, choose a chunky marinara that already has onions and peppers in it. If you’re cooking for two, make the full batch, then pack the extra peppers into individual containers; they reheat really well in the microwave for quick lunches. To keep clean-up easy on extra-busy nights, line the slow cooker with a slow-cooker liner or lightly spray it with cooking spray before adding the raw halved peppers.
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