3 Medium or Large sweet red peppers
2 Medium or Large sweet yellow peppers
1 (14-oz.) jar spaghetti sauce, divided
3/4 lb. uncooked bulk sweet Italian sausage
1/2 c. crumbled feta cheese
1/2 c. chopped onion
1/4 c. chopped tomato
1/4 c. minced fresh parsley
2 tbsp sliced olives
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
3/4 c. uncooked rice or regular cooked rice
Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Reserve 3/4 cup spaghetti sauce; pour remaining sauce into slow cooker. Combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes, and reserved chopped peppers and spaghetti sauce. Spoon into pepper cups. Place pepper cups in slow cooker. Cover and cook on low for 4-5 hours until peppers are tender.
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