Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, March 28, 2014


5 medium size red and/or yellow bell peppers
1 jar (14-oz) spaghetti sauce, divided
3/4 cup uncooked instant rice
3/4 lb Italian sausage, casings removed
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped fresh tomato
1/4 cup minced fresh parsley
2 tbsp sliced ripe olives
1/4 to 1/2 tsp garlic powder (to suit taste)
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes

Cut tops off peppers; chop tops and set aside; discard stems and seeds. Set peppers aside.

Remove 3/4 cup spaghetti sauce and set aside. Pour remaining sauce into a 5-quart crock pot or slow cooker.

In a large mixing bowl combine the rice, sausage, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes, reserved spaghetti sauce and chopped peppers. Spoon evenly into the 5 peppers.

Transfer the peppers to the cooker. Place lid on cooker and cook on low 4 to 5 hours or until sausage is no longer pink and peppers are tender.

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