This is my kind of weeknight miracle: you literally drop raw halved bell peppers into the slow cooker, pile in a super simple sausage filling, and walk away. By the time everyone wanders into the kitchen asking what smells so good, you’ve got tender, cozy stuffed peppers with almost no effort or dishes.
This version keeps it to just five ingredients, but still tastes like something you fussed over. It’s perfect for those busy days when you’re juggling work, kids’ schedules, and still want a real, sit-down meal that feels homemade.
I like to serve these sausage stuffed peppers with a quick salad kit from the fridge and warm crusty bread or garlic toast to soak up the extra sauce in the bottom of the slow cooker. If you want to bulk it up a bit more, spoon the peppers and their juices over cooked rice or pasta. A side of roasted frozen veggies or steamed green beans also turns this into a full, colorful plate without much extra effort.
5-Ingredient Slow Cooker Sausage Stuffed Peppers
Servings: 4
Ingredients
4 large bell peppers, halved lengthwise and cored
1 cup shredded mozzarella cheese, divided
Directions
Lay the raw bell pepper halves cut-side up in the bottom of a 5- to 6-quart slow cooker, fitting them snugly in a single layer so they form little cups. It’s okay if they overlap slightly or lean on each other.
In a medium bowl, stir together the Italian sausage, cooked rice, 1 cup of the marinara sauce, and 1/2 cup of the shredded mozzarella until everything is well combined. The mixture will be thick and a little sticky.
