Slow Cooker Sausage and Rice Stuffed Peppers
For the sauce (note below that part of this sauce goes in the stuffing and part goes in the crock under the peppers, see directions below how to make and divide this sauce)
- 14.5 ounce can petite diced tomatoes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cayenne pepper use less if you don't like spicy
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
make sure to divide the above sauce before adding the next ingredients, see instructions below
Other stuffing ingredients
- 2.5 cups cooked and cooled rice
- 2 garlic cloves minced
- 1/4 cup diced white onion
- diced bell pepper dice up the tops of the bell peppers you are going to stuff
- 14 ounce package kielbasa sausage, diced
- 1.25 cups shredded cheddar cheese
Cut the tops off the peppers, dice up these tops and set aside for step 3.
Next, in a medium-sized bowl add the diced tomatoes, salt, pepper, cayenne pepper, onion powder and garlic powder, stir. Take out 1 cup of this tomato mixture and add it to the bottom of a 6-quart slow cooker.
Using that same bowl that has the rest of the tomato mixture left in it, add the rice, garlic, onion, diced bell pepper and diced kielbasa, stir. Stuff the peppers that you have prepeared in step one. Place the stuffed peppers on top of the tomato mixture in the slow cooker.
Cover and cook on HIGH for 3.5 hours.
Top with cheese, replace lid for 5 minutes.
Serve and enjoy!
Calories: 546kcal | Carbohydrates: 38g | Protein: 23g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1176mg | Potassium: 747mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4290IU | Vitamin C: 161.5mg | Calcium: 260mg | Iron: 3.1mg