Best Italian Stuffed Bell Peppers One-Pot Recipe
These slow-cooker stuffed bell peppers are a flavorful and effortless one-pot recipe, combining Italian sausage, Monterey Jack, and Parmesan cheese with rice for a satisfying meal.
Equipment
- 5- to 7-quart slow cooker
Ingredients
- 4 red yellow, or orange bell peppers (8 ounces each)
- 1 small zucchini cut into ¼-inch pieces
- 1 onion chopped fine
- 6 garlic cloves minced
- 1 tbsp extra-virgin olive oil
- 1 tbsp tomato paste
- ¼ tsp red pepper flakes
- 1 slice hearty white sandwich bread torn into 1-inch pieces
- ¼ cup whole milk
- 1 tsp table salt
- ½ tsp black pepper
- 3 oz Monterey Jack cheese shredded (¾ cup)
- ¾ cup instant white rice
- ¼ cup grated Parmesan cheese plus extra for serving
- 12 oz hot or sweet Italian sausage casings removed
- 2 tbsp chopped fresh basil
Instructions
- Prepare Peppers & Vegetables: Trim ½ inch off the top of each pepper, remove cores and seeds. Finely chop pepper tops, discarding stems. Microwave chopped pepper tops, zucchini, onion, garlic, oil, tomato paste, and red pepper flakes in a bowl, stirring occasionally until softened (about 5 minutes).
- Make Filling: Mash bread, milk, salt, and pepper into a paste in a large bowl using a fork. Stir in the softened vegetable mixture, Monterey Jack cheese, rice, and Parmesan. Add sausage and mix with hands until well combined. Evenly fill bell peppers, slightly mounding the tops.
- Slow Cook: Pour ⅓ cup water into a 5- to 7-quart slow cooker. Place stuffed peppers upright inside. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours until peppers are tender.
- Finish & Serve: Using tongs, transfer peppers to a serving dish and discard cooking liquid. Sprinkle with fresh basil and extra Parmesan. Serve warm.
Notes
Cook Time: 4 to 5 hours on low or 3 to 4 hours on high
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