Recently I was looking for an easy weeknight recipe. I came across this recipe for Slow Cooker Italian Stuffed Peppers. Of course I had to try it because I have a love affair with anything Italian! I love slow cooker recipes because you do a little prep and then you’re done.
As you know (if you’ve been following the blog for a while) I don’t own a microwave so I heated up the onion, tomato paste, oil and pepper flakes on the stove until the onion was tender. Make sure you try it out when you’re looking for an easy weeknight favorite!
Enjoy!
Slow Cooker Italian Stuffed Peppers
Recipe and photo courtesy of Girl Carnivore.
Ingredients
- 1 onion, minced
- 6 garlic cloves, minced
- 1 tbs extra-virgin olive oil
- 1 tbs tomato paste
- 1/4 teas red pepper flakes
- 4 peppers, large and varied – yellow, orange, red
- 1 slice good white bread, torn into pieces
- 1/4 cup whole milk
- 12 oz Italian sausage, removed from casing
- 1 small zucchini, seeded and cut into 1/4″ pieces
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup cooked rice
- 1/4 cup grated Parmesan cheese
- salt and pepper
- 2 tbs fresh basil, minced
Directions
- In a microwave safe bowl, microwave the onion, oil, tomato paste and red pepper flakes, about 5 minutes, stirring often.
- Cut 1/2″ top off each pepper, removing the seeds and stems. Chop the tops up fine and reserve.
- In a large bowl, mash the bread with the milk and the back of a fork until combined. Mix in the onion mixture and chipped pepper tops. Add the sausage, zucchini, Monterey Jack cheese, rice, Parmesan, and season well with salt and pepper. Mix the filling well by hand and pack into the cored peppers.
- Pour 1/3 cup water into your slow cooker and arrange the stuffed peppers upright so that they will remain standing while cooking. Cover and cook about 4 to 6 hours on low, until the peppers are tender.
- Pick up the peppers carefully with tongs, and use a slotted spoon underneath to transfer to plates.
- Serve with fresh Parmesan cheese and basil on top.
