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Stuffed Sweet Peppers Recipe

Stuffed Sweet Peppers Recipe

Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. —Judy Earl, Sarasota, Florida
TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD:5 servings


  • 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 instant 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


  • 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.

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.

Reviews for Stuffed Sweet Peppers

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Reviewed May. 28, 2016

"These are wonderful!"

Reviewed Oct. 2, 2013


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."

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."

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."

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."

Reviewed Jun. 10, 2013

"I use mostly the same ingredients in my own stuffed pepper but I do have a question that no one seems to have noticed. First you say to put the remaining spaghetti sauce in a 5 quart slow cooker then you say to put the peppers into a 3 quart slow cooker. Well, is it a 5 or a 3 and why put the sauce in one and peppers in another. I'm sure it is supposed to be 5 and 5 not 5 and 3."

Reviewed Jan. 24, 2013

"I've made this dish numerous times since it was first published over 10 years ago and it is always a hit. It works well for large gatherings by increasing the quantities as required. I once did this for a sit-down dinner for 14 people with 3 large slow cookers. I find that the mix can more than fill the 5-6 peppers so keep that in mind when putting this together."

Reviewed Sep. 30, 2008

"This is a very good recipe. I like fresh ingredients rather than pre-made so I used my own sauce and used fresh rather than powdered garlic. The feta is a nice twist. I also used regular sweet Italian sausage, not the turkey variety."

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Wine Pairings

Medium-Bodied Red Wine

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