Crockpot Stuffed Bell Peppers

Crockpot meals are a favorite of ours around here.  As a working wife, it is a treat to be able to come home and not have to start cooking dinner!  The house smells amazing and dinner is just about ready.  I love that. 

We are always looking for new crockpot ideas, and this stuffed bell pepper recipe uses some of our fall favorites (wild rice!) in a new way. 

The result was a meal we’ll definitely make again and again. 

Crockpot Stuffed Bell Peppers – Adapted from Family Fresh Meals

Ingredients

• 5-6 medium bell peppers
• 1 C cooked wild rice
• 1/2 lb. ground Italian turkey sausage, browned
• 1 can diced tomatoes, drained
• 1 egg
• 1 tsp. minced onion
• 1/4 tsp. minced garlic
• salt and pepper
• 1 C shredded Colby Jack or Monterrey Jack Cheese
• 1 C chicken broth

Directions

In a large bowl, mix together 1 C cooked wild rice, browned Italian sausage, 3/4 of the can of rinsed and drained diced tomatoes, onion, garlic, salt and pepper.  Mix in 1 egg and 3/4 C of cheese. 

Stir well. 

Cut the tops off the bell peppers and remove the seeds from the inside. 

Using a cookie scoop, fill the bell peppers with the rice mixture.  Top with remaining tomatoes.

Place the peppers into a lightly greased crockpot, arranged in a single layer over the bottom of the crockpot.  Pour over 1 C chicken broth. 

Cover and cook on low for 8 hours.  Roughly 15 minutes before serving, top with the remaining 1/4 C cheese.  Or, if you forget, just top with cheese before serving. 

Serve warm.

Enjoy!