This is my kind of weeknight miracle: you literally drop raw halved bell peppers into the slow cooker, pile in a super simple sausage filling, and walk away. By the time everyone wanders into the kitchen asking what smells so good, you’ve got tender, cozy stuffed peppers with almost no effort or dishes.
This version keeps it to just five ingredients, but still tastes like something you fussed over. It’s perfect for those busy days when you’re juggling work, kids’ schedules, and still want a real, sit-down meal that feels homemade.
I like to serve these sausage stuffed peppers with a quick salad kit from the fridge and warm crusty bread or garlic toast to soak up the extra sauce in the bottom of the slow cooker. If you want to bulk it up a bit more, spoon the peppers and their juices over cooked rice or pasta. A side of roasted frozen veggies or steamed green beans also turns this into a full, colorful plate without much extra effort.
Ingredients
4 large bell peppers, halved lengthwise and cored
1 pound Italian sausage (mild or hot, casings removed if needed)
2 cups cooked rice (white or brown)
2 cups marinara or pasta sauce, divided
1 cup shredded mozzarella cheese, divided
Directions
Lay the raw bell pepper halves cut-side up in the bottom of a 5- to 6-quart slow cooker, fitting them snugly in a single layer so they form little cups. It’s okay if they overlap slightly or lean on each other.
In a medium bowl, stir together the Italian sausage, cooked rice, 1 cup of the marinara sauce, and 1/2 cup of the shredded mozzarella until everything is well combined. The mixture will be thick and a little sticky.
Spoon the sausage mixture evenly into each raw pepper half, gently pressing it down so it fills the peppers all the way to the top.
Pour the remaining 1 cup marinara sauce around the peppers and lightly over the tops, letting it run down into the bottom of the slow cooker. Cover with the lid.
Cook on LOW for 4 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the peppers are tender and the sausage filling is cooked through and no longer pink in the center.
About 15 minutes before serving, sprinkle the remaining 1/2 cup shredded mozzarella evenly over the tops of the peppers. Cover again just until the cheese is melted.
Carefully lift the stuffed peppers out with a large spoon or spatula, spoon some of the sauce from the bottom of the slow cooker over the top, and serve hot.
Variations & Tips
If your family loves spice, use hot Italian sausage or add a pinch of red pepper flakes to the filling. For a lighter version, swap in turkey or chicken sausage and use part-skim mozzarella. You can also change up the grain: leftover quinoa, farro, or even cauliflower rice will work in place of the cooked rice—just keep the total amount the same.
To sneak in a few extra veggies without adding more ingredients, choose a chunky marinara that already has onions and peppers in it. If you’re cooking for two, make the full batch, then pack the extra peppers into individual containers; they reheat really well in the microwave for quick lunches. To keep clean-up easy on extra-busy nights, line the slow cooker with a slow-cooker liner or lightly spray it with cooking spray before adding the raw halved peppers.