Place raw halved bell peppers in the slow cooker along with four simple ingredients, and you’ll end up with a meal so flavorful your family will be asking for seconds.
This 5-Ingredient Slow Cooker Sausage Stuffed Peppers recipe uses a smart, low-moisture braising method that keeps the bell peppers tender and bright without turning them mushy. By mixing raw Italian sausage with cooked rice, the filling soaks up all the savory juices as it cooks inside each pepper half. The marinara sauce gently steams everything at the base of the slow cooker, while melted mozzarella ties the sausage and rice together into a rich, comforting finish.
5-Ingredient Slow Cooker Sausage Stuffed Peppers
Ingredients
- 4 large bell peppers, halved and cored
- 1 lb Italian sausage, casings removed
- 2 cups cooked rice
- 2 cups marinara sauce, divided
- 1 cup mozzarella cheese, divided
Step-by-Step Directions
Step 1: Prepare the Peppers
Arrange the halved bell peppers cut-side up in a 5–6 quart slow cooker, packing them in snugly so they stay upright during cooking.
Step 2: Make the Filling
In a bowl, combine the raw sausage, cooked rice, 1 cup of marinara sauce, and 1/2 cup of mozzarella cheese.
Tip: Using cooked rice is key—it absorbs the sausage juices and marinara while staying soft and fluffy, since raw rice wouldn’t cook properly in this method.
Step 3: Stuff the Peppers
Fill each pepper half with the mixture, pressing it down lightly. Pour the remaining 1 cup of marinara around and slightly over the top.
Step 4: Slow Cook
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours.
How to tell it’s ready: The peppers should be tender and slightly wrinkled, and the sausage filling should be fully cooked and firm.
Step 5: Add the Cheese
About 15 minutes before serving, sprinkle the remaining mozzarella over the peppers. Cover and let it melt into a bubbly topping.
Tip: The melted cheese helps lock in moisture and keeps the filling rich and juicy when serving.
