I came up with this one this morning for the hubby using some peppers out of the garden. It's not too hard to do, it just takes some time,and I like using the crock pot to cook the peppers instead of par-boiling them on the stove. I know it looks like a long list, but it is slightly different than some usual recipes. I hope you give it a try and give me an honest opinion of what you think! Also, this recipe uses 2 cups of white rice. I tried for an hour to get it to post and it wouldn't do it! Sorry for the confusion!
My Private Note
Units: US | Metric
- 6 -8 green peppers (depending on how big they are if you use the ones from your garden then you will probably use more. )
- 2 cups cooked white rice
- 1 lb bulk sausage
- 1/2 cup chopped onion
- 1 (4 ounce) can sliced ripe olives
- 1 (14 ounce) can stewed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 (14 1/2 ounce) can red kidney beans
- 2 cups cheddar cheese, divided
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon ground pepper
- 1Whisk sauce ingredients in large oval crockpot. Reserve1/2 - 3/4 Cup sauce mixture in a small bowl. ( you will add this little amount to your filling mix).
- 2Brown sausage in large skillet on stove.
- 3While sausage is browning, cut tops off of peppers and rinse out seeds and any membranes inside peppers;turn upside down on paper towels to dry.
- 4Core stems off the tops of the peppers and chop up the tops of the peppers.
- 5Chop up onion.
- 6When sausage is done, drain.
- 7Add onion, chopped up peppers, olives, stewed tomatoes, kidney beans, cooked rice, worchestershire sauce, 11/2 cup chedder cheese, dill weed, parsley flakes, ground pepper, and the reserved sauce mixture in the bowl. ( the 1/2c. -3/4c) stir well.
- 8Start spooning mixture into peppers, and placing them next to each other on top of sauce in crock pot. Once they are all in the crock pot, you can mound more stuffing on the tops. Sprinkle the remaining cheese on the tops.
- 9Cover and cook on low for 4 hours until the peppers are tender. Enjoy!
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Nutritional Facts for Stuffed Peppers
Serving Size: 1 (686 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 922.3
- Calories from Fat 407
- Total Fat 45.3 g
- Saturated Fat 18.2 g
- Cholesterol 143.2 mg
- Sodium 2638.0 mg
- Total Carbohydrate 83.5 g
- Dietary Fiber 15.4 g
- Sugars 19.9 g
- Protein 49.9 g