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Stuffed Sweet Peppers

 Stuffed Sweet Peppers
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."
5 ServingsPrep: 15 min. Cook: 4 hours


  • 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


  • 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.
  • 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.
  • Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours

2 of 2

Stuffed Sweet Peppers (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.