Slow-Cooker Italian Stuffed Bell Peppers
By America's Test KitchenPublished on October 16, 2019
Time
4 to 5 hours on low or 3 to 4 hours on high
Yield
Serves 4
Slow cooker size
5 to 7 quarts
Ingredients
4 red, yellow, or orange bell peppers (8 ounces each)1 small zucchini, cut into ¼-inch pieces1 onion, chopped fine6 garlic cloves, minced1 tablespoon extra-virgin olive oil 1 tablespoon tomato paste ¼ teaspoon red pepper flakes 1 slice hearty white sandwich bread, torn into 1-inch pieces¼ cup whole milk Salt and pepper 3 ounces Monterey Jack cheese, shredded (¾ cup)¾ cup instant white rice ¼ cup Grated Parmesan cheese, plus extra for serving12 ounces hot or sweet Italian sausage, casings removed12 tablespoons chopped fresh basil
Before You Begin
Try to choose peppers with flat bottoms so that they stay upright in the slow cooker. Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here. You will need an oval slow cooker for this recipe.
Instructions
- 1. Trim ½ inch off top of each pepper, then remove core and seeds. Finely chop pepper tops, discarding stems. Microwave chopped pepper tops, zucchini, onion, garlic, oil, tomato paste, and pepper flakes in bowl, stirring occasionally, until vegetables are softened, about 5 minutes.
- Mash bread, milk, 1 teaspoon salt, and ½ teaspoon pepper into paste in large bowl using fork. Stir in pepper mixture, Monterey Jack, rice, and Parmesan. Add sausage and knead with hands until well combined. Divide filling evenly among bell peppers, mounding slightly.
- Pour ⅓ cup water into slow cooker. Place stuffed peppers upright in slow cooker. Cover and cook until peppers are tender, 4 to 5 hours on low or 3 to 4 hours on high.
- Using tongs and slotted spoon, transfer peppers to serving dish; discard cooking liquid. Sprinkle with basil and extra Parmesan. Serve.
Time
4 to 5 hours on low or 3 to 4 hours on highYield
Serves 4Slow cooker size
5 to 7 quartsIngredients
4 red, yellow, or orange bell peppers (8 ounces each)
1 small zucchini, cut into ¼-inch pieces
1 onion, chopped fine
6 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
¼ teaspoon red pepper flakes
1 slice hearty white sandwich bread, torn into 1-inch pieces
¼ cup whole milk
Salt and pepper
3 ounces Monterey Jack cheese, shredded (¾ cup)
¾ cup instant white rice
¼ cup Grated Parmesan cheese, plus extra for serving
12 ounces hot or sweet Italian sausage, casings removed
12 tablespoons chopped fresh basil
Ingredients
4 red, yellow, or orange bell peppers (8 ounces each)
1 small zucchini, cut into ¼-inch pieces
1 onion, chopped fine
6 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
¼ teaspoon red pepper flakes
1 slice hearty white sandwich bread, torn into 1-inch pieces
¼ cup whole milk
Salt and pepper
3 ounces Monterey Jack cheese, shredded (¾ cup)
¾ cup instant white rice
¼ cup Grated Parmesan cheese, plus extra for serving
12 ounces hot or sweet Italian sausage, casings removed
12 tablespoons chopped fresh basil
Ingredients
4 red, yellow, or orange bell peppers (8 ounces each)
1 small zucchini, cut into ¼-inch pieces
1 onion, chopped fine
6 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
¼ teaspoon red pepper flakes
1 slice hearty white sandwich bread, torn into 1-inch pieces
¼ cup whole milk
Salt and pepper
3 ounces Monterey Jack cheese, shredded (¾ cup)
¾ cup instant white rice
¼ cup Grated Parmesan cheese, plus extra for serving
12 ounces hot or sweet Italian sausage, casings removed
12 tablespoons chopped fresh basil
Why This Recipe Works
To combine Italian flavors and our technique for making stuffed peppers in the slow cooker, we added tomato paste to microwaved aromatics, chopped zucchini to the filling, and a topping of Parmesan and chopped fresh basil.
Before You Begin
Try to choose peppers with flat bottoms so that they stay upright in the slow cooker. Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here. You will need an oval slow cooker for this recipe.
Instructions
- 1. Trim ½ inch off top of each pepper, then remove core and seeds. Finely chop pepper tops, discarding stems. Microwave chopped pepper tops, zucchini, onion, garlic, oil, tomato paste, and pepper flakes in bowl, stirring occasionally, until vegetables are softened, about 5 minutes.
- Mash bread, milk, 1 teaspoon salt, and ½ teaspoon pepper into paste in large bowl using fork. Stir in pepper mixture, Monterey Jack, rice, and Parmesan. Add sausage and knead with hands until well combined. Divide filling evenly among bell peppers, mounding slightly.
- Pour ⅓ cup water into slow cooker. Place stuffed peppers upright in slow cooker. Cover and cook until peppers are tender, 4 to 5 hours on low or 3 to 4 hours on high.
- Using tongs and slotted spoon, transfer peppers to serving dish; discard cooking liquid. Sprinkle with basil and extra Parmesan. Serve.
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