Stuffed peppers experiment: not the cooking part, just the recipe posting part

Bear with me while I learn a new trick?

Jump to Recipe

Your reward will be this slow cooker recipe I like, in an easy-to-print format that my prior food blogging efforts lacked. See the cute little “print” button under the photo? Click that.

This recipe also happens to be perfect for cool autumn weather, and it’s fairly adaptable to various types of -free diets.

I had to use a recipe I already had a photo for, because I didn’t want to cook a thing and document every step and learn how to post it all at one go, so you get an oldie.

I first served this dish in 2011, and I’d happily give credit to its original publisher if I remembered where I’d found it in the first place, so if it’s yours, speak up!

Ready?

5 from 1 vote
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Slow Cooker Sausage Stuffed Peppers

Hearty, savory, warm, filling, and very, very, juicy. I highly recommend serving these in bowls instead of on plates!

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 5
Calories 375 kcal

Ingredients

  • 1 15.2 oz can Hunt's seasoned tomato sauce for meatloaf
  • 1 tsp dried oregano
  • 1 dash ground black pepper
  • 5 whole bell peppers, any color
  • 1 small onion, chopped
  • 1 small potato, any variety, chopped
  • 1/2 cup dried parsley
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 lb ground Italian sausage, spicy, mild, or sweet

Instructions

  1. In a 6-quart slow cooker, combine the tomato sauce, oregano and pepper.

    Wash peppers and pat dry. 

    If they do not sit upright, slice a very thin piece off the bottom. Finely chop the pieces and place in large bowl. 

    Add the onion, potato, parsley and crushed red pepper to the bowl, and toss to combine. 

    Add the sausage and mix to incorporate.

    Using a paring knife at a slight angle, cut the tops off the peppers; discard the seeds. 

    Spoon the sausage mixture (about 1 cup each) into the peppers.

    Arrange the peppers upright in the slow cooker and place the tops over the filling. Cover and cook until the sausage is cooked through and the peppers are tender, 5-6 hours on low or 3-4 hours on high. 

    Using two large spoons, transfer the peppers to serving dish, letting any excess liquid drain into the sauce first. Stir the sauce and serve with peppers.

Let me know what you think!

There’s one standout in every crowd?
More likely I just used what I had on hand at the time.


Here are links to other recipes I’ve posted. I will probably not go back and reformat them, even though there aren’t that many, because I’m just not that ambitious, and I have no designs on becoming a Food Blogger (capitalization intentional). But I’ll post future recipes in the format above, for ease of both viewing and printing.

You can also find my recipes by going to my “Categories” drop-down bar and selecting “RECIPES.” This feature appears on the left or near the bottom of any page, depending on what type of device you’re using.

Yes, I use my slow cooker a lot. No, I have not upgraded to an Instant Pot.

Yet.

 

Fridge Foibles: Dealing with the Tiny Space within our Tiny Space

Our 2008 Bighorn was built back in the day before residential refrigerators made it into luxury and four-season fifth wheels.

We’ve got one of the old “glorified dorm fridge” units, and its 8 cubic feet of storage is adequate for just the two of us in most cases, including the time we contributed half the dishes to the family Thanksgiving feast.

But there are occasions when that same amount of space can be either a frustrating curse or an unexpected blessing.

When our 19-year-old, 6’2”, 220-lb son lived with us in The Toad for two months over the summer of 2016: definitely a curse.

I had to play Refrigerator Tetris on the daily to make everything fit in there. Adding a third person to the mix — especially one that size — created an entirely new family dynamic, and not just in the kitchen storage department.

Full means full.

However, when we need to empty the fridge for extended non-RV travel or for a week-long service appointment: definitely a blessing.

If we’re willing to eat a few unusual meals (recently we ate ham and cream cheese sandwiches, because we’d already run out of cheese slices), the two of us can strip that baby down to condiments in less than a week!

Oh, and don’t worry about that wine bottle you see in the door.
I’ll make sure it does not go to waste.

Ta-daaaa!
See there? All that’s left is … ummmm… fruit.

(Author’s note:  a version of this post appears at Heartland RVs. It is printed here with permission.)