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
- 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
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.
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.