Slow Cooked Italian Stuffed Peppers


August 23, 2014 by Lauren

Stuffed peppers feel very vintage to me.  I don’t remember having them much as a kid, but I do remember my grandmother making them.  I’ve cooked them in the traditional method before (oven) and they’re just fine.  I saw a slow cooker version and I was skeptical.  Let me tell you, totally works.  And these are also packed with extra zucchini so you get all your daily veggie servings in! Feel free to prep the filling the night before and stick them in the slow cooker the next morning.


Click on any picture below to see them larger and get a play by play (click any picture to close and return):


Slow Cooked Italian Stuffed Peppers

Active Cook Time: 10 minutes
Inactive Cook Time: 4 to 6 hours
Recipe Adapted From: America’s Test Kitchen: Slow Cooker Revolution 
  • 1 onion, minced
  • 6 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1/4 tsp red pepper flakes
  • 4 bell peppers, any color
  • 1 slice sandwich bread, torn into pieces
  • 1/4 cup milk
  • 12 oz Italian sausage, removed from casings
  • 1 small zucchini, cut into 1/4 inch pieces
  • 3/4 cup monterey jack cheese
  • 3/4 cup cooked rice
  • 1/4 cup parmesan cheese, grated
  • 1 tbsp Olive Oil
  • Salt and pepper
  1. In a microwave safe bowl, combine onion, garlic, oil, tomato paste and red pepper flakes.  Microwave them, stirring occasionally, for 5 minutes.
  2. While the onion mixture is cooking, cut the top off the peppers.  Remove the core and seeds from the body of the pepper then chop the top of the peppers (not the stems).
  3. In a separate large bowl, use a fork to mash the bread and milk together until they make a paste.  Mix in the onion mixture, pepper tops, sausage, zucchini, monterrey jack, cooked rice, parmesan (reserve a tablespoon or two), 1 tsp salt and 1/2 tsp pepper.
  4. Pack the peppers with the mixture.  Mound them up to use up the filling.
  5. Pour 1/2 cup water in the bottom of the slow cooker and place the peppers, upright, against the edges of the slow cooker.  Cook until the peppers are tender, 4 to 6 hours on low.
  6. Remove the peppers carefully and top with parmesan.

If I haven’t made rice recently (I’m not making rice just for this), I have used those Uncle Ben’s rice bags successfully.  Also make sure to break up the sausage into edible bits, it’ll help to keep the mix even.


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