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

Sausage and Blue Cheese Stuffed Peppers

Test Kitchen tips
Sausage and Blue Cheese Stuffed Peppers
Prep Time
20 min
Cook Time
3 hours 30 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
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.
- Spoon cooking juices over peppers. If desired, top with additional blue cheese.
Nutrition Facts
1 stuffed pepper: 593 calories, 39g fat (13g saturated fat), 136mg cholesterol, 1510mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 25g protein.
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