Description
A comforting slow cooker recipe featuring Italian sausage, potatoes, and onions stuffed inside tender red bell peppers, simmered in a flavorful tomato and herb sauce. This meal combines savory sausage with fresh vegetables for a hearty, easy-to-make dinner.
Ingredients
Scale
Tomato Sauce:
- 1 can crushed tomatoes
- 1 tsp. dried oregano
- Kosher salt and pepper, to taste
Stuffed Peppers:
- 4 large red bell peppers
- 1 small onion, finely chopped
- 1 small potato (about 6 oz), finely chopped
- 1 cup fresh flat-leaf parsley, chopped
- 1/4 tsp. crushed red pepper (optional)
- 1 lb. Italian sausage
Instructions
- Prepare the sauce: In a 5- to 6-quart slow cooker, combine the crushed tomatoes, dried oregano, and 1/4 teaspoon each of kosher salt and black pepper. Stir to mix the flavors and set aside.
- Prepare the stuffing: If the bell peppers do not stand upright, slice a very thin piece off the bottom to level them. Finely chop the removed pieces and place them in a large mixing bowl. Add the finely chopped onion, potato, parsley, and crushed red pepper (if using) to the bowl. Toss well to combine all ingredients.
- Add the sausage: Add the Italian sausage to the vegetable mixture in the bowl. Mix thoroughly to evenly incorporate the sausage with the vegetables and herbs, creating the stuffing for the peppers.
- Stuff the peppers: Using a paring knife at a slight angle, carefully cut the tops off the peppers and discard the seeds. Fill each pepper with about 1 cup of the sausage mixture, pressing gently to pack the filling inside.
- Cook in slow cooker: Arrange the stuffed peppers upright in the slow cooker on top of the tomato sauce. Place the pepper tops over each stuffed pepper. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the sausage is fully cooked and the peppers are tender.
- Serve: Using two large spoons, carefully transfer the peppers to plates, letting excess liquid drain back into the slow cooker sauce. Stir the sauce well to combine and spoon it over or alongside the peppers when serving.
Notes
- To ensure the peppers stand upright during cooking, trim a thin slice off the base if needed.
- Using fresh Italian sausage is recommended for best flavor and texture.
- The crushed red pepper is optional and can be adjusted or omitted based on your spice preference.
- The slow cooker method allows flavors to meld and results in tender peppers and juicy sausage stuffing.
- Serve this dish with crusty bread or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 429
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
