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DELICIOUSLY SIMPLE RECIPES.

Slow Cooker Sausage-Stuffed Peppers

Slow Cooker Sausage-Stuffed Peppers

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Simply stuff white rice, salsa, Mexican cheese blend and Jimmy Dean® Hearty Original or Turkey Sausage Crumbles inside bell peppers for a dish that’s sure to become a family favorite.

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Ingredients

  • 1 pkg. Jimmy Dean® Hearty Original or Turkey Sausage Crumbles
  • 1-1/2 cups cooked long-grain white rice
  • 1-1/2 cups salsa, divided
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided
  • 1/2 teaspoon salt
  • 6 red, yellow or green bell peppers  

Directions

1. Combine sausage, rice, 1 cup of the salsa and 1 cup of the cheese and salt in a large bowl.

2. Remove tops from bell peppers; discard tops, seeds and membranes. If necessary, cut thin slice from bottom of each pepper so it can stand upright. Stuff peppers with sausage mixture.

3. Spray a 5 to 6 quart slow cooker with cooking spray. Pour remaining ½ cup 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.

4. Remove cover; sprinkle tops with ½ cup remaining cheese. Cover; cook 5 to 10 minutes or until cheese is melted. Carefully lift out peppers with slotted spoon using tongs support peppers.

Cook’s Tip: Oven Variation: Preheat oven to 350°F. Pour salsa into the bottom of a 13x9-inch greased baking dish. Stand peppers in baking dish. Cover. Bake 50 minutes or until thoroughly heated.

Yield:

6 servings (1 stuffed pepper each)