Place raw halved bell peppers in the slow cooker along with four simple ingredients, and you’ll end up with a meal so flavorful your family will be asking for seconds.

 5-Ingredient Slow Cooker Sausage Stuffed Peppers

This gentle slow-cooker method keeps bell peppers tender, colorful, and intact—never soft or soggy. Raw Italian sausage mixed with cooked rice absorbs savory juices as it cooks inside each pepper half. Marinara sauce provides a light steaming base, and melted mozzarella finishes the dish with a rich, creamy touch.

Ingredients

• 4 large bell peppers, halved and cored

• 1 lb Italian sausage, casings removed

• 2 cups cooked rice

• 2 cups marinara sauce, divided

• 1 cup mozzarella cheese, divided

Step-by-Step Directions

Step 1: Prepare the peppers
Place the pepper halves cut-side up in a 5–6 quart slow cooker. Arrange them snugly so they stay upright during cooking.

Step 2: Make the filling
In a bowl, mix together the raw sausage, cooked rice, 1 cup of marinara sauce, and ½ cup of mozzarella cheese.
Tip: Cooked rice is important—it absorbs juices from the sausage and sauce while maintaining a soft texture.

Step 3: Fill the peppers
Spoon the mixture into each pepper half, pressing down gently. Pour the remaining 1 cup of marinara sauce around and slightly over the tops.

Step 4: Cook
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours.
Done when: Peppers are tender and slightly wrinkled, and the filling is fully cooked and set.

Step 5: Add cheese and finish
About 15 minutes before serving, sprinkle the remaining ½ cup of mozzarella over the peppers. Cover and let it melt into a bubbly topping.
Tip: The melted cheese seals in moisture and keeps the filling rich and flavorful.

Serving Suggestions
Serve as is, or garnish with fresh parsley or basil. Pairs well with a green salad or crusty bread.

Storage
Leftovers keep in the fridge for up to 3 days. Reheat gently in the microwave or oven.