These Italian stuffed peppers with slow cooking They are my favorite recipe to nourish a crowd. Sweet Bell Peppers are full of an abundant filling of rice, Italian sausage, vegetables, sticky cheese and more.

Okay, Okay … we can all be honest here … the stuffed peppers are not exactly bringing back and probably won’t win any competition for the most beautiful food.
But, in the end, what really matters is the flavor. And these Italian stuffed peppers with slow cooking are the perfect example of “beauty is in the eyes of your taste buds”, or in any case the proverb.
Forget the plating. Forget the outline. Forget sexy food. Forget your inner perfectionist. Because these stuffed peppers are for your taste buds; And your taste buds are not judging according to the appearance.


What do you need to make this recipe
For this recipe for Italian stuffed peppers, you will need:
- Onion
- Garlic
- Olive oil
- Tomato paste
- Pepper bows
- Peppers – Search for more round peppers than longer, so they are easier to fill.
- White bread -The you use a normal loaf of white bread, but I recommend using Italian or French -style bread for a better consistency.
- Whole milk
- Italian sausage – You can buy an Italian sausage already made in your local food store or create a recipe for Italian -style sausage.
- Zuchinis -The ¼ inch pieces to incorporate into the filling.
- Monterey Jack Cheese
- Cooked rice – Make sure to cook your rice al dente so that it does not become soft in the slow pot.
- Grated Parmesan
- Salt and pepper
- Fresh basil – by outline.
How to prepare Italian stuffed peppers with slow cooking
Since this is a slow cooking recipe, the most high work intensity part is the preparation of everything … and which requires only 20 minutes.
You will start microwave the chopped onionOil, tomato paste and pepper bows for about 5 minutes.




Sit about ½ inch From the top of each pepper, removing the seeds, then cut the tops into small pieces to book for subsequent.


In a large bowl, Crop the bread and milk together Until not combined, then Mix the onion mixture and chopped pepper peaks.








Add sausage, courgettes, cheeses and rice, then season with salt and pepper. Mix well by hand, then Prepare the mixture In fueled peppers.




Pour ⅓ cup of water into your crockpot, then arrange the stuffed peppers in a vertical position. Cover Cook for 4-6 hours Down.


Once the peppers are tender, Remove with calipersthen use a perforated spoon for Transfer to a plate. Slice the peppers in half to serve.
Do you have to cook the meat before filling the peppers?
No. Since it is a slow cooking recipe, the meat has a lot of time to get to a safe temperature without pre-cooking.


Tips, tricks and notes for this recipe:
I recommend using Orange, yellow and red peppers Since they have a sweeter flavor but if green peppers are your passion, feel free to use them instead.
Don’t forget Remove the marrow and spongy seeds from peppers before making them do them. They tend to add notes of bitter taste you can do without.
You can Use any minced meat For this recipe, such as ground turkey, beef, chicken or taco/chorizo meat for a Mexican style touch. Keep in mind that one of these, with the exception of Taco and Chorizo meat, may request to add condiments since the Italian sausage gives the fill of a lot of flavor.
If you are becoming full Italian with peppers, I recommend using Arborio Rice. Extra starch helps to thicken the filling by mixing with meat juices. However, you can really use any rice you have at hand. This recipe also works with spelled, quinoa or even cauliflower rice for a low carbohydrate version.
Cook the rice so it is slightly underestimated. In this way it does not become soft in the slow pot.
If you only have a simple white loaf of bread at hand that will work well, but if you can get Italian style bread oa French baguetteMore power for you. They color well and have more chewing, which helps to bind everything together.
Can Italian stuffed peppers be made in advance?
YES. To prepare them in advanceI recommend assembling the peppers as indicated, therefore to position them in an airtight container and to keep them in the fridge or freezer.
When you are ready to cook, Defrost in the refrigerator if frozen, then follow the instructions of the Crockpot as listed.
How to store
Cooked plush peppers will last in Fridge for 3-4 days or in freezer for a maximum of 3 months. You can microwave or warm up in the oven until you are heated to have fun. Make sure to defrost them during the night in the refrigerator if they are frozen.


Other recipes of pepper padded to try
If you love these Italian -style stuffed peppers, then you will surely love these other fleshy and pepper dishes:
If you tried my recipe for Italian stuffed peppers with slow cooking or any other recipe on GirlCarnivore.com, do not forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.
These peppers stuffed with slow pots are loaded with classic Italian flavors and the perfect meal to prepare and impress guests for dinner.
Prevent the screen from going to sleep
Prepare the onion
In a secure microwave bowl, microwave the onion, oil, tomato paste and chilli flakes, about 5 minutes, stirring often.
Assembles the filling and fill the peppers
In a large bowl, crush the bread with the milk and the back of a fork until it is combined. Mix the onion mixture and the pepper pepper tops.
Add the sausage, the courgettes, the jack monterey cheese, the rice, the Parmesan and season well with salt and pepper. Mix the filling well by hand and suit the peppers.
Cook in slow pot
Pour 1/3 cup of water into the slow pot and arrange the stuffed peppers in a vertical position so that they remain standing during cooking.
Cover and cook about 4-6 hours in low, until the peppers are tender.
Garnish and serve
Carefully collect the peppers with the pliers and use a shaken spoon below to move to plates.
Let them cool for about 5 minutes and then cut in half to serve.
Serve with fresh Parmesan and basil on top.
Service: 1G | Calories: 223Kcal | Carbohydrates: 10G | Protein: 9G | Fat: 16G | Saturated fat: 6G | Cholesterol: 36mg | Sodium: 381mg | Potassium: 276mg | Fiber: 1G | Sugar: 3G | Vitamin A: 325Iu | Vitamin C: 51mg | Soccer: 66mg | Iron: 0.9mg