STUFFED SWEET PEPPERS
Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.
Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
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Janet Attimah
janet-a@gmail.comGreat recipe! I've made it twice now and it's always a crowd-pleaser. The peppers are always cooked perfectly and the filling is so flavorful. I love that you can use different types of peppers to make it your own.
Shree ram Yadav
shree-r@yahoo.comI tried this recipe and it was a hit with my family! The peppers were tender and the filling was delicious. I especially liked the addition of the cheese on top. It added a nice touch of richness.
PRAMESAR MUKHIYA
m.p@yahoo.comThese stuffed peppers were amazing! I loved the combination of flavors and textures. The peppers were perfectly cooked and the filling was so flavorful. I will definitely be making this recipe again!