Crockpot Stuffed Peppers

It’s starting to be that time of year where the temperatures are perfectly warm during the day and the evenings are nice and cool.  It’s this time of year that I like to start to use my crockpot again.   These can be prepped the day in advance or you can make them the same day – since they are not in the crockpot for that long.   These definitely require some prep – so consider that when doing your meal planning.

I will tell you this though – they are totally worth it!   I loved the rich tomato sauce paired with the perfectly cooked rice and sausage.   The peppers were soft but not mushy.   If you’ve got a few peppers left from your garden this year – I highly recommend you try this recipe out. 

Ingredients

• 4 red, yellow or orange bell peppers
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup Arborio rice
• 8 oz. hot Italian sausage, casings removed
• 2 onions, chopped fine
• 6 garlic cloves, minced
• 1/2 tsp. dried oregano
• salt and pepper
• 1/8 tsp. red pepper flakes
• 1 (28 oz.) can crushed tomatoes
• 1 1/4 cups Parmesan cheese, divided
• 2 Tbsp. chopped fresh basil

Directions

1. Cut 1/2 inch off the top of each of the bell peppers.  Discard stems and seeds.   Chop pepper tops into 1/4 inch pieces; set pepper cups aside.

2. Microwave chicken broth and rice in a covered large bowl until liquid is absorbed and rice is nearly tender – 13 to 15 minutes.

3. Meanwhile, cook sausage in a nonstick skillet over medium-high heat, breaking up into small pieces until browned – 6 to 8 minutes.  Transfer cooked sausage to a paper-lined plate once cooked.

4.  Pour off all but 1 Tbsp. of fat from skillet (or add some oil if needed – I used lean chicken sausage).  Cook onions and chopped pepper until softened and brown – 8 to 10 minutes.  Stir in garlic, oregano, 1/2 tsp. salt, 1/4 tsp. pepper, and red pepper flakes.  Add tomatoes and bring to a boil, then remove from heat.

5. Combine 1 cup of sauce, sausage, 1 cup parmesan cheese and rice.  Transfer remaining sauce to the slow cooker. 

6. Poke 4 holes in the bottom of each pepper cup, using a skewer or knife. Fill each pepper with rice mixture and place upright in a slow cooker.  Top pepper with remaining parmesan cheese.

7. Cover and cook on low until peppers and rice are tender – 4 to 4 1/2 hours.

8. Transfer peppers to a plate.  Stir basil into sauce and season with salt and pepper.   Spoon sauce over peppers to serve.

Source: Cook’s Country Aug/Sept. 2011

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