Why This Recipe Is a Keeper
Before we dive into the method, here is why these sausage stuffed peppers will become a favorite.
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Only 5 ingredients. Simple and flavorful.
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No pre-cooking the peppers. They cook perfectly in the slow cooker.
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Set it and forget it. The slow cooker does all the work.
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Hearty and satisfying. Packed with protein and flavor.
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Crowd-pleasing. Everyone loves stuffed peppers.
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Budget-friendly. Peppers, sausage, and rice are inexpensive.
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Perfect for meal prep.
Ingredients
Servings: 4
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4 large bell peppers, halved lengthwise and cored
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1 pound Italian sausage (mild or hot, casings removed if needed)
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2 cups cooked rice (white or brown)
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2 cups marinara or pasta sauce, divided
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1 cup shredded mozzarella cheese, divided
Ingredient Notes
Bell peppers: Use large bell peppers. Red, yellow, or orange peppers are sweeter. Green peppers are more traditional and slightly bitter.
Italian sausage: Use mild or hot Italian sausage. Remove the casings if needed. Pork or turkey sausage can be used.
Cooked rice: Use leftover or freshly cooked rice. White or brown rice both work.
Marinara sauce: Use your favorite jarred marinara or pasta sauce. It adds moisture and flavor.
Mozzarella cheese: Shredded mozzarella melts beautifully. Part-skim or whole milk both work.
Step-by-Step Instructions
Step 1: Prepare the Peppers
Lay the raw bell pepper halves cut-side up in the bottom of a 5- to 6-quart slow cooker. Fit them snugly in a single layer so they form little cups. It is okay if they overlap slightly or lean on each other.
Step 2: Make the Filling
In a medium bowl, stir together the Italian sausage, cooked rice, 1 cup of the marinara sauce, and 1/2 cup of the shredded mozzarella until everything is well combined. The mixture will be thick and a little sticky.
Step 3: Stuff the Peppers
Spoon the sausage mixture evenly into each raw pepper half. Gently press it down so it fills the peppers all the way to the top.
Step 4: Add the Sauce
Pour the remaining 1 cup of marinara sauce around the peppers and lightly over the tops. Let it run down into the bottom of the slow cooker.
Step 5: Slow Cook
Cover with the lid. Cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours. The peppers are ready when they are tender and the sausage filling is cooked through and no longer pink in the center.
Step 6: Add the Cheese
About 15 minutes before serving, sprinkle the remaining 1/2 cup of shredded mozzarella evenly over the tops of the peppers. Cover again just until the cheese is melted.
Step 7: Serve
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.
How to Serve Sausage Stuffed Peppers
These hearty stuffed peppers are delicious on their own, but a few simple sides can round it out.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Garlic Bread: Crusty garlic bread is perfect for sopping up extra sauce.
With Roasted Vegetables: Serve with roasted zucchini or asparagus.
With Fresh Herbs: Sprinkle with fresh basil or parsley.
With Extra Cheese: Add more Parmesan or mozzarella.
Variations & Tips
Make It with Ground Beef: Substitute ground beef for the sausage.
Make It with Ground Turkey: Use ground turkey for a lighter version.
Make It with Quinoa: Substitute quinoa for the rice.
Make It with Different Cheese: Use provolone or Parmesan.
Make It Spicier: Use hot Italian sausage or add red pepper flakes.
Make It with Vegetables: Add chopped mushrooms or onions to the filling.
Make It Gluten-Free: Use gluten-free sausage and marinara.
Make It in the Oven: Bake at 375°F for 30 to 35 minutes.
Make It without Rice: Use cauliflower rice for a low-carb option.
Pro Tips for Absolute Success
Do not overfill the peppers. Leave a little room for the filling to expand.
Use a single layer of peppers. This ensures even cooking.
Do not lift the lid during cooking. This traps the heat and steam.
Let the peppers rest before serving. This allows the filling to set.
Spoon the sauce over the peppers. This adds moisture and flavor.
Frequently Asked Questions
Can I use a different pepper?
Yes. Any large bell pepper works.
Can I use a different sausage?
Yes. Any ground sausage or ground meat works.
Can I use a different rice?
Yes. Brown rice, white rice, or quinoa can be used.
Can I make this ahead of time?
Yes. Assemble the peppers and refrigerate. Cook just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why are my peppers tough?
They did not cook long enough. Cook until tender.
Why is my filling dry?
There was not enough sauce. Add more marinara.
Can I add more cheese?
Yes. Use up to 1 1/2 cups of cheese.
Can I use a different sauce?
Yes. Any tomato-based sauce works.
The Beauty of Stuffed Peppers
There is something deeply satisfying about stuffed peppers. They are colorful. They are hearty. They are the kind of food that makes you feel like you are eating a complete meal. These slow cooker stuffed peppers are a celebration of all those things.
Keep peppers in your fridge. Keep sausage in your freezer. Keep rice and sauce in your pantry. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 4–6 hours on LOW or 2 1/2–3 1/2 hours on HIGH
Total Time: Approximately 4 to 6 hours
Yield: 4 servings