Slow Cooker Stuffed Peppers

Jimmy Dean® Roll Sausage
Slow Cooked Stuffed PeppersRecipe

4 Servings


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1 pkg. Jimmy Dean® Pork Sausage
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


Prep: 20 Minutes
Cook: 1 Hour, 10 Minutes

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.


Created date

November 2015