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Sausage and Blue Cheese Stuffed Peppers

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
  • Total Time
    Prep: 15 min. Cook: 3-1/2 hours
  • Makes
    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 remaining ingredients; 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.

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).
  • 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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