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"The belly rules the mind."--Spanish Proverb

Slow Cooker Stuffed Peppers Recipe

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This recipe for Slow Cooker Stuffed Peppers is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Jimmy Dean Pork Sausage
1 1/2 Cups cooked long-grain white Rice
1 1/2 Cups Salsa, divided
1 1/2 Cups (6oz.) shredded Mexican cheese blend, divided
1/2 tsp. Salt
6 Red, Yellow, or Green Bell Peppers
Directions:
Directions:
Combine sausage, rice, 1 cup of salsa, 1 cup cheese and salt in a large bowl.
remove tops from bell peppers; discard tops seeds and membranes. If necessary, cut thin slice from bottom of each pepper so it will stand up right. Stuff pepper with sausage mixture.
Spray 5 to 6 quart slow cooker with cooking spray. Pour remaining 1/2 cup of salsa into bottom of slow cooker. Stand peppers upright in cooker; cover. Cook on LOW setting for 4-5 hours or until peppers are tender.
Remove cover; sprinkle tops with 1/2 cup remaining cheese. Cover; cook 5 to 10 minutes or until cheese is melted. Carefully lift out peppers with slotted spoon using tongs to support peppers.

Oven Variations: Preheat oven to 350º. Pour salsa into bottom of a 13" x 9" greased baking dish. Stand peppers in baking dish . Cover. Bake 50 minutes or until thoroughly heated.

 

 

 

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