Stuffed Sweet Peppers Recipe
Stuffed Sweet Peppers Recipe photo by Taste of Home

Stuffed Sweet Peppers Recipe

Publisher Photo
Italian sausage gives zest to the rice filling in these tender peppers Judy Earl has prepared often over the years. "When I married in 1970, slow cookers were the rage," writes the Sarasota, Florida cook. "In our home, it's one appliance that's never gone out of style."
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 5 servings

Ingredients

  • 3 medium sweet red peppers
  • 2 medium sweet yellow peppers
  • 1 jar (14 ounces) spaghetti sauce, divided
  • 3/4 pound Italian turkey sausage links, casings removed
  • 3/4 cup uncooked Minute® White Rice
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped onion
  • 1/4 cup chopped tomato
  • 1/4 cup minced fresh parsley
  • 2 tablespoons sliced ripe olives
  • 1/4 to 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes

Nutritional Facts

1 serving (1 each) equals 292 calories, 12 g fat (3 g saturated fat), 48 mg cholesterol, 1,182 mg sodium, 30 g carbohydrate, 4 g fiber, 17 g protein.

Directions

  1. Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker.
  2. In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers.
  3. Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender. Yield: 5 servings.
Originally published as Stuffed Sweet Peppers in Quick Cooking July/August 1999, p44

Nutritional Facts

1 serving (1 each) equals 292 calories, 12 g fat (3 g saturated fat), 48 mg cholesterol, 1,182 mg sodium, 30 g carbohydrate, 4 g fiber, 17 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Stuffed Sweet Peppers

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 2, 2013

"LOVE, EASY, FAMILY & COMPANY APPROVAL!!"

MY REVIEW
Reviewed Jun. 19, 2013

"This was a truly amazing stuffed pepper. Added a bit more sausage and used raisins intead of chopped tomato's. OUTSTANDING..!! This recipe reminded me of a pepper I had in Sorrento Italy and tasted better."

MY REVIEW
Reviewed Jun. 10, 2013

"I haven't made this recipe yet but have a question: Do the peppers cook in the spaghetti sauce that has been placed in the 5 qt slow cooker? I've never made stuffed peppers before."

MY REVIEW
Reviewed Jun. 10, 2013

"thank you tinaguerr. I too noticed the 5 & 3 quart difference. I will use the 5 quart as you suggested. Recipe sounds great."

MY REVIEW
Reviewed Jun. 10, 2013

"made with regular Italian sausage and my own homemade sauce - it was a great hit with my husband and son..will keep this in mind for a great summer supper."

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