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Italian Stuffed Peppers

 Italian Stuffed Peppers
Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.—Taste of Home Test Kitchen
6 ServingsPrep: 25 min. Cook: 4 hours


  • 6 large green or sweet red peppers
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)
  • 1 cup uncooked converted rice
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup grated Parmesan cheese
  • Additional minced fresh parsley


  • Cut tops off peppers and remove seeds; set aside. In a large bowl,
  • combine the beef, mozzarella cheese, rice, onion, garlic, parsley,
  • salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt.
  • slow cooker. Pour tomatoes over peppers; pour broth around the
  • sides.
  • Cover and cook on low for 4-5 hours or until a thermometer reaches
  • 160° and peppers are tender. Sprinkle with Parmesan cheese and
  • additional parsley. Yield: 6 servings.

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Italian Stuffed Peppers (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.