“I came up with this one this morning for the hubby using some peppers out of the garden. It's not too hard to do, it just takes some time,and I like using the crock pot to cook the peppers instead of par-boiling them on the stove. I know it looks like a long list, but it is slightly different than some usual recipes. I hope you give it a try and give me an honest opinion of what you think! Also, this recipe uses 2 cups of white rice. I tried for an hour to get it to post and it wouldn't do it! Sorry for the confusion!”

Ingredients Nutrition


  1. Whisk sauce ingredients in large oval crockpot. Reserve1/2 - 3/4 Cup sauce mixture in a small bowl. ( you will add this little amount to your filling mix).
  2. Brown sausage in large skillet on stove.
  3. While sausage is browning, cut tops off of peppers and rinse out seeds and any membranes inside peppers;turn upside down on paper towels to dry.
  4. Core stems off the tops of the peppers and chop up the tops of the peppers.
  5. Chop up onion.
  6. When sausage is done, drain.
  7. Add onion, chopped up peppers, olives, stewed tomatoes, kidney beans, cooked rice, worchestershire sauce, 11/2 cup chedder cheese, dill weed, parsley flakes, ground pepper, and the reserved sauce mixture in the bowl. ( the 1/2c. -3/4c) stir well.
  8. Start spooning mixture into peppers, and placing them next to each other on top of sauce in crock pot. Once they are all in the crock pot, you can mound more stuffing on the tops. Sprinkle the remaining cheese on the tops.
  9. Cover and cook on low for 4 hours until the peppers are tender. Enjoy!

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