Slow-Cooker Italian Stuffed Bell Peppers | America's Test Kitchen
Slow Cooker Italian Stuffed Bell Peppers recipe blends hearty beef, wild rice, and zesty tomatoes for an easy, savory meal to warm your table.
Keywords
- Slow Cooker
- Vegetables
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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