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Stuffed Sweet Peppers

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

1 stuffed pepper: 292 calories, 12g fat (3g saturated fat), 48mg cholesterol, 1182mg sodium, 30g carbohydrate (10g sugars, 4g fiber), 17g protein.

Reviews

Average Rating: 4.818181
  • Jun 26, 2017

    Excellent!!! Made exactly as was written and was so happy with the outcome. Family gobbled them up. Will be making again!!!

  • AnnKup
    Jul 2, 2016

    This was the first time I ever tried to make stuffed peppers in a slow cooker and they were great! We are not Feta cheese fans, so I substituted 1/2 cup mozzarella and added 3 tablespoons of Parmesan. I left out the olives. I used two cups of cooked brown rice instead of the instant rice. It's a keeper! Thanks!

  • cheezhed68
    May 28, 2016

    These are wonderful!

  • sddeck
    Dec 31, 1969

    LOVE, EASY, FAMILY & COMPANY APPROVAL!!

  • WeneedmoreWIne
    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.

  • bjh173rd
    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.

  • cmb1940
    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.

  • zucchini lady
    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.

  • tinaguerr
    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.

  • Idontcare585
    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.

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