Description
This Slow Cooker Sausage, Potato and Onion-Stuffed Peppers recipe combines savory Italian sausage with hearty potatoes, onions, and fresh herbs, all cooked slowly in a rich tomato sauce. The result is a comforting, flavorful dish perfect for an easy dinner, featuring tender bell peppers filled with a delicious sausage and vegetable mixture.
Ingredients
Scale
Tomato Sauce
- 1 can crushed tomatoes
- 1 tsp. dried oregano
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
Stuffed Peppers
- 4 large red bell peppers
- 1 small onion, finely chopped
- 1 small potato (about 6 oz), finely chopped
- 1 cup fresh flat-leaf parsley, chopped
- 1/4 tsp. crushed red pepper (optional)
- 1 lb. Italian sausage
Instructions
- Prepare the Sauce: In a 5- to 6-quart slow cooker, combine the crushed tomatoes, dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to mix well and set aside.
- Prepare the Vegetable and Sausage Mixture: If the bell peppers do not stand upright, carefully slice a very thin piece off the bottom to level them. Finely chop the sliced pieces and place them in a large bowl. Add the finely chopped onion, potato, parsley, and crushed red pepper if using. Toss these ingredients to combine. Add the Italian sausage and mix thoroughly to incorporate all ingredients evenly.
- Stuff the Peppers: Using a paring knife at a slight angle, carefully cut the tops off each bell pepper. Discard the seeds inside the peppers. Spoon about 1 cup of the sausage mixture into each hollow pepper, filling them evenly.
- Arrange and Cook: Stand the stuffed peppers upright in the slow cooker on top of the tomato sauce. Place the reserved tops over the filled peppers to cover them. Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the sausage is fully cooked and the peppers are tender.
- Serve: Using two large spoons, carefully transfer the cooked stuffed peppers to serving plates allowing any excess liquid to drip back into the slow cooker sauce. Stir the sauce in the slow cooker before serving it alongside the stuffed peppers for a complete meal.
Notes
- To help peppers stand upright, carefully trim just enough from the bottom without cutting through the pepper’s base.
- Feel free to use sweet or hot Italian sausage based on your spice preference.
- The optional crushed red pepper adds a spicy kick; omit if avoiding heat.
- Leftover sauce can be refrigerated and used as a flavorful pasta sauce.
- For a vegetarian version, substitute sausage with plant-based sausage or a mix of beans and vegetables.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 429
- Sugar: 6g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
