I made Stuffed Bell Pepper YEARS ago - with ground beef, ketchup, rice, etc. This recipe is with Italian sausage, diced onion and potatoes and the sauce is in the bottom of the crockpot - not in each bell pepper. I thought this was a great new version. Tiffany works at the church with me and she shared this recipe with me. Also, I LOVE a good Crockpot recipe that I can make ahead of time.
Stuffed Bell Peppers
1 can (14.5 oz) crushed tomatoes
1 tsp dried oregano
salt and pepper
4 large red peppers ( my store was out of red :)
diced potato (about 6 oz)
1 cup fresh flat leaf parsley - roughly chopped
1/4 tsp crushed red pepper (optional)
1 lb Italian sausage
In a 5-6 quart slow cooker, combine crushed tomatoes, oregano and 1/4 each salt and pepper. Cut the tops off the peppers and discard seeds. If the peppers won't sit upright, slice a very thin piece off the bottom. In a large bowl, add the onion, potato, parsley and crushed red pepper - toss to combine. Add the sausage and mix to incorporate. Add 1 cup of mixture into each pepper. Place the pepper tops over the filling. Cook until sausage is cooked through and peppers are tender - 5-6 hours on low or 3-4 hours on high. Using two large spoons, transfer peppers to plates, letting any excess liquid drain into the sauce. Stir the sauce and serve with peppers.