Slow-Cooker Italian Stuffed Bell Peppers | America's Test Kitchen

Ingredients

• 4 red, yellow, or orange bell peppers (8 ounces each)
• 1 small zucchini, cut into ¼-inch pieces
• 1 onion, chopped fine
• 6 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tomato paste
• 1/4 teaspoon red pepper flakes
• 1 slice hearty white sandwich bread, torn into 1-inch pieces
• 1/4 cup whole milk
• Salt and pepper
• 3 ounces Monterey Jack cheese, shredded (¾ cup)
• 3/4 cup instant white rice
• 1/4 cup Grated Parmesan cheese, plus extra for serving
• 12 ounces hot or sweet Italian sausage, casings removed
• 12 tablespoons chopped fresh basil