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3.67
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3
votes
Slow Cooker Sausage and Rice Stuffed Peppers
Servings
5
Calories
545
kcal
Author
Sarah Olson
Ingredients
5
bell peppers
any color
Sauce
14.5
ounces
canned petite diced tomatoes
½
teaspoon
salt
¼
teaspoon
pepper
¼
teaspoon
cayenne pepper
(use half if you like less spicy)
¼
teaspoon
onion powder
¼
teaspoon
garlic powder
Stuffing
2 ½
cups
cooked rice
cooled
2
garlic cloves
minced
¼
cup
white onion
diced
diced bell pepper
from tops of peppers (step 1)
14
ounces
kielbasa sausage
diced
Topping
1 ¼
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.
IMPORTANT:
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 or LOW for 7 hours.
Top with cheese, replace lid for 5 minutes. Serve warm and enjoy!
Nutrition
Calories:
545
kcal
|
Carbohydrates:
39
g
|
Protein:
23
g
|
Fat:
33
g
|
Saturated Fat:
14
g
|
Cholesterol:
85
mg
|
Sodium:
1218
mg
|
Potassium:
747
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
4227
IU
|
Vitamin C:
161
mg
|
Calcium:
260
mg
|
Iron:
3
mg