Tuesday, October 9, 2012

Stuffed Sweet Peppers

This is a family favorite and over the years I've tweaked the recipe. I like using red, orange and yellow peppers better than green, because they have a milder taste (less 'bite') and the outer skin becomes equally tender when slow cooked. However, you can use any of the peppers. I mix it up for color, but my favorite are the yellow. 
6 peppers (red, yellow and/or orange)
1 jar/can (14 oz.) traditional spaghetti sauce, divided
3/4 lb. (16 oz.) uncooked bulk Italian turkey or chicken sausage
3/4 cup uncooked instant rice
1/2 cup crumbled feta or blue cheese
1/2 cup chopped onion
1 (14.5 oz) canned stewed Italian tomatoes 
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
Step 2

~  Cut tops off peppers; discard. Clean and gut peppers i.e. seeds and extra pulp.

2. Reserve 3/4 cup spaghetti sauce; pour remaining sauce into slow cooker.

3. Combine the sausage, rice, cheese, onion, stewed tomatoes, garlic powder, salt, Italian seasoning, red pepper flakes and reserved spaghetti sauce.
Step 3

4. Spoon mixture into pepper cups; place in slow cooker

~  Cover and cook on low for 4-5 hours or until peppers are tender.

Step 4

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