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Slow-Cooker Italian-Stuffed Peppers
Slow-Cooker Italian-Stuffed Peppers

Slow-Cooker Italian-Stuffed Peppers

6 Review(s)
Cook Minutes 6 Hr 20 Min
Prep : 20 Min Cook: 6 Hr
No need to head out to your favourite Italian restaurant to enjoy these stuffed peppers. They're quick, tasty and easy to make at home.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 large sweet peppers (any colour)
1/2 lb. (225 g) Italian turkey sausage, casings removed
1 small onion, chopped
1/2 cup instant brown rice, uncooked
2 Tbsp. Kraft 100% Parmesan Grated Cheese
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
1 jar (398 mL) Catelli Tomato & Basil Pizza Sauce, divided
1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
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How do I make it ?
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Step 1
Cut tops off peppers; remove and discard seeds.
Step 2
Chop pepper tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
Step 3
Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
Step 4
Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Kraft Kitchen Tips!
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Substitute
Prepare using extra-lean ground beef.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Total fat 10 g
15 %
Saturated fat 5 g
25 %
Cholesterol 35 mg
Sodium 620 mg
26 %
Total carbohydrate 21 g
7 %
Dietary fibre 4 g
16 %
Sugars 6 g
Protein 14 g
Vitamin A
40 %
Vitamin C
210 %
Calcium
20 %
Iron
30 %
Servings
6 servings, 1/2 stuffed pepper (257 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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