Slow Cooker Sausage and Rice Stuffed Peppers are a new way to stuff peppers! Surprise the family with this delicious dish!
Print
0 from 0 votes

Slow Cooker Sausage and Rice Stuffed Peppers

Servings 5
Calories 546kcal
Author Sarah Olson

Ingredients

  • 5 bell peppers any color

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

    For Serving:

    • 1.25 cups shredded cheddar cheese

    Instructions

    • 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!

    Nutrition

    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