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 gentle, low-moisture cooking method that keeps the bell peppers tender, colorful, and intact without turning them soft or soggy. The filling combines raw Italian sausage with cooked rice, allowing the mixture to absorb the savory juices as it cooks inside each pepper half. Marinara sauce provides a light, flavorful base that gently steams everything, while melted mozzarella brings the dish together with a rich, creamy 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
Place the pepper halves cut-side up in a 5–6 quart slow cooker, arranging them snugly so they remain upright during cooking.
Step 2: Prepare the filling
In a bowl, mix together the raw sausage, cooked rice, 1 cup of marinara sauce, and 1/2 cup of mozzarella cheese.
Tip: Cooked rice is important here—it absorbs the juices from the sausage and sauce while maintaining a soft texture.
Step 3: Fill the peppers
Spoon the mixture into each pepper half, pressing it down gently. Pour the remaining 1 cup of marinara sauce around and slightly over the tops.
Step 4: Cook
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours.
How to know it’s done: The peppers should be tender and slightly wrinkled, and the filling should be fully cooked and set.
Step 5: Add cheese and finish
About 15 minutes before serving, sprinkle the remaining mozzarella over the peppers. Cover and allow it to melt into a bubbly topping.
Tip: The melted cheese helps seal in moisture and keeps the filling rich and flavorful when served.
