Are you looking for a great crock-pot freezer cooking recipe? Look no further! This Slow Cooker Sausage Stuffed Peppers recipe is a keeper!
This recipe comes from the Gooseberry Patch 101 Super Easy Slow-Cooker Recipes cookbook
This recipe is super easy and great because you can freeze the peppers and then pull them out and throw them in the crock pot when you need a quick meal! I LOVE being able to grab a bag out of the freezer throw it in the crock-pot and come home to dinner ready to eat!
Summer is right around the corner and I can’t wait to make these again with fresh peppers from the garden! If I am lucky we will have some peppers, that is if the critters eating my garden find a new hangout!
Slow Cooker Sausage Stuffed Peppers
The multicolored peppers look great but you can use whatever bell peppers you have or are your families favorite! If you like heat use a spicier pepper.
The recipe calls for sausage but you could use hamburger if you want. I love recipes like this, easy to adapt for everyone’s likes and dislikes!
This is a great recipe to use a slow cooker liner in, less mess equals a quicker, easier clean up! I love the slow cook lines, they don’t work in every recipe but even my husband notices when I forget to use one! 😉
- 1 lb. ground pork sausage, browned and drained
- 1-1/2 cup cooked rice
- 1-1/2 cup salsa, divided
- 1-1/2 cup shredded Mexican-blend cheese, divided
- ½ teaspoon salt
- 6 red, yellow and/or green peppers
- Mix together sausage, rice, one cup salsa, one cup cheese and salt in a large bowl; set aside.
- Remove tops from peppers; remove seeds.
- Stuff peppers evenly with sausage mixture.
- Individually wrap peppers in plastic wrap; place stuffed peppers in a freezer-safe container. Cook immediately, refrigerate overnight, or freeze until ready to use.
- Thaw peppers overnight in refrigerator if frozen.
- Spoon remaining ½ cup salsa into a lightly greased slow cooker.
- Unwrap peppers and stand up in slow cooker.
- Cover and cook on low setting for 4 to 5 hours, until peppers are tender.
- Sprinkle peppers with remaining cheese.
- Cover and cook for 5 to 10 minutes, until cheese is melted.
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