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Food Factor: Slow Cooker Stuffed Bell Peppers


The days are getting shorter, and if you’re like me, you don’t always feel like cooking when you get home, but you don’t want to eat fast food either.

I discovered this recipe using cauliflower rice and any ground meat while looking online for healthy recipes. I decided to try Italian sausage because I love the convenience of the meat being seasoned already. You can even find Italian sausage made with turkey or chicken if you are really watching your fat intake.

A slow-cooker liner makes clean-up a snap! If you don’t use a liner, be sure to coat the inside of your slow cooker with a non-stick spray.

Slow Cooker Stuffed Bell Peppers

4-6 bell peppers, depending on size

1 pound ground meat or Italian sausage (do not brown!)

2 cups cauliflower rice, thawed

2-5 garlic cloves

1 small onion, diced

1 (15-ounce) can diced tomatoes

2 teaspoons Italian seasoning

1/2 teaspoon black pepper

1 teaspoon salt

Wash the bell peppers, cut off the tops, and remove the stem and seeds. Mix all other ingredients together in a large bowl until well blended. Spoon filling into each bell pepper, but do not over fill.

Place in the slow cooker and cover with the lid. Cook on low 6-8 hours or on high 3-4 hours, or until the meat is completely cooked.


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