Mmm, look at those bad boys! I cannot wait to crack in to one! I love stuffed peppers but have never made them in a crock-pot before. So when the grocery store had colored bell peppers on sale this week I knew I had the perfect excuse to try the recipe I had found. Don't get me wrong, I have nothing against green bell peppers, I could eat them just like I would an apple. But when you're cooking a dish that focuses on the pepper, you want them to be pretty! You can find my inspiration here or you can keep reading to see how I made them.
What you'll need:
Italian Sausage - I used three links of this ground pork and chicken mixture and froze the other two for later. Casings removed of course.
1 can Rotel - DON'T DRAIN IT
1/4 tsp of the onion powder and oregano
1/2 tsp black pepper
Fresh basil to taste - you could use 1/4 tsp of the dried stuff if you don't have fresh.
1/2 cup basmati rice - DON"T COOK IT FIRST
3 bell peppers - I had some leftover filling so you could probably use 4 if you wanted
1/4 cup shredded cheese per pepper
What you do:
1. Remove sausage from casings if necessary.
2. Combine all ingredients except peppers and cheese in a bowl.
3. Spoon mixture into peppers.
4. Place in crock-pot, and put a teensy bit of water in the bottom of the crock-pot.
5. Top each pepper with cheese, put on the lid and set the crock-pot to low for 6-7 hours.
6. Devour!
As you can see, these are super simple!
Enjoy,
Lauren
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