Description
A delicious and flavorful recipe for stuffed peppers, perfect for a hearty meal.
Ingredients
Scale
- 4 red, yellow, or orange bell peppers
- 1 ½ cups low-sodium chicken broth
- ¾ cup Arborio rice
- 8 ounces hot Italian sausage, casings removed
- 2 onions, chopped fine
- 6 garlic cloves, minced
- ½ teaspoon dried oregano
- Salt and pepper
- ⅛ teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 ½ ounces Parmesan cheese, grated (1 1/4 cups)
- 2 tablespoons chopped fresh basil
Instructions
- Working one at a time, cut off top 1/2 inch of bell peppers. Discard stem and seeds. Chop pepper tops into 1/4-inch pieces; reserve pepper cups.
- Microwave broth and rice in covered large bowl until liquid is absorbed and rice is nearly tender, 13 to 15 minutes.
- Meanwhile, cook sausage in 12-inch nonstick skillet over medium-high heat, breaking up meat into small pieces, until browned, 6 to 8 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate.
- Pour off all but 1 tablespoon fat from skillet. Add onions and chopped pepper and cook until browned, 8 to 10 minutes. Stir in garlic, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, bring to boil, and remove from heat.
- Combine 1 cup sauce, sausage, and 1 cup Parmesan with parcooked rice. Transfer remaining sauce to slow cooker. Using skewer, poke 4 holes in bottom of each reserved pepper cup. Fill each pepper with one-quarter of rice mixture and place upright in slow cooker. Top peppers with remaining 1/4 cup Parmesan. Cover and cook on low until peppers and rice are tender, 4 to 4 1/2 hours.
- Transfer peppers to plate. Stir basil into sauce and season with salt and pepper to taste. Spoon sauce over peppers. Serve.
Notes
- For a vegetarian option, substitute the meat with soyrizo and use vegetable broth instead of chicken broth.
- Cut the peppers to look like jack-o’-lanterns for a fun presentation.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg
Keywords: stuffed peppers, recipe, Italian, slow cooker