Name: Sausage and Blue Cheese Stuffed Peppers
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4 servings
Ingredients: 2 medium sweet red peppers; 2 medium sweet yellow peppers; 1 jar (14 ounces) pizza sauce or pasta sauce, divided; 1 pound uncooked bulk pork sausage; 3/4 cup uncooked instant rice; 1 small onion, chopped; 1 small tomato, seeded and chopped; 1/2 cup crumbled blue cheese; 1 large egg, lightly beaten; 2 tablespoons chopped ripe olives; 1-1/2 teaspoons dried parsley flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 to 1/2 teaspoon crushed red pepper flakes, optional; Crumbled blue cheese, optional

This family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. —Peggy Mehalick, Mountain Top, Pennsylvania

Test Kitchen tips

Serve peppers with remaining sauce in slow cooker.

Instant rice works great in the slow cooker, as does converted rice (which has been partially cooked and then dried).

TEST KITCHEN APPROVED

Sausage and Blue Cheese Stuffed Peppers

4 | 1 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:3 hours 30 min

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Ingredients

2 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) pizza sauce or pasta sauce, divided
1 pound uncooked bulk pork sausage
3/4 cup uncooked instant rice
1 small onion, chopped
1 small tomato, seeded and chopped
1/2 cup crumbled blue cheese
1 large egg, lightly beaten
2 tablespoons chopped ripe olives
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Crumbled blue cheese, optional

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Directions

Cut and discard tops from peppers; remove seeds. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup. In small bowl, combine next 10 ingredients and, if desired, red pepper flakes; add reserved sauce. Spoon mixture into peppers; place in slow cooker. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours.