This old-fashioned stuffed bell peppers recipe gets an easy slow cooker update with tender peppers filled with sausage and Cajun-seasoned rice. Set them to cook and come back to a hearty weeknight dinner.
Why You'll Love This Old Fashioned Stuffed Bell Peppers Recipe
Old-fashioned stuffed bell peppers are filled with Andouille sausage, Cajun-seasoned rice, and savory tomato sauce for a hearty slow cooker dinner. The peppers become tender as the filling cooks, making this an easy meal with plenty of bold flavor.
- Hearty Sausage Filling: Andouille sausage and seasoned rice make each pepper satisfying and full of flavor.
- Easy Slow Cooker Method: Assemble the peppers, set the slow cooker, and let them cook until tender.
- Bold Cajun Flavor: Cajun seasoning and tomato sauce give the filling a savory, lightly spicy finish.
Ingredients Overview
Large green bell peppers are filled with cooked rice, Andouille sausage, onion, celery, garlic, tomato sauce, and Cajun seasoning. Dried oregano adds extra savory flavor, while olive oil helps soften the vegetables as they cook. Any fully cooked sausage can be used, but raw sausage should be cooked and drained before adding it to the filling.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Old Fashioned Stuffed Bell Peppers
Prepare the peppers and fill them with the sausage and rice mixture, then arrange them in the slow cooker with the tomato sauce. Cook until the peppers are tender and the filling is heated through, using the step-by-step visual guide below to see how to assemble and arrange them.
Step 1: Brush the bottom interior of the slow cooker with some olive oil, or spray with non stick cooking spray. Cut the tops off each bell pepper, and remove the attached seed core membrane and seeds.
Step 2: In a large skillet over medium-high heat, add the olive oil, onions, celery, and garlic. Cook, stirring often, until onions and celery are tender.
Add the cut sausage and cooked rice to the skillet, cooking until heated through.
Step 3: Add the tomato sauce, Cajun seasoning, and Oregano stirring until blended.
Step 4: Taste the sausage and rice filling, then season with salt and pepper to taste. Stuff the bell peppers with the sausage and rice mixture.
Step 5: Cover the slow cooker and cook on Low for 4 to 5 hours or on High for 2 to 3 hours. Uncover, let sit for 15 minutes, then transfer stuffed bell peppers to a serving platter.
Serving Suggestions
Serve old-fashioned stuffed peppers with a crisp green salad and a simple vegetable such as honey glazed carrots or sheet pan Brussels sprouts and carrots. Since each pepper already includes sausage, rice, and vegetables, only a light side is needed to complete the meal.
Substitutions and Variations
Use these simple swaps to change the rice, sausage, or seasoning while keeping the same slow cooker method.
- Change the Rice: Use any variety of fully cooked rice, including leftover or refrigerated prepared rice.
- Use a Different Sausage: Replace the Andouille with kielbasa, smoked turkey sausage, beef sausage, or another fully cooked sausage.
- Adjust the Heat: Use a mild sausage and less Cajun seasoning for gentler flavor, or add cayenne for more heat.
- Add Cheese: Sprinkle shredded cheddar or Monterey Jack over the peppers shortly before serving.
Tips for Success
Use these tips to help the stuffed peppers hold their shape and cook evenly.
- Do Not Overfill: Leave a little room at the top so the filling does not spill out or split the peppers as it heats.
- Oil the Slow Cooker: Lightly coat the bottom with olive oil to help prevent the peppers from sticking.
- Cook Raw Sausage First: Brown and drain bulk sausage before adding it to the rice mixture.
- Choose Similar-Sized Peppers: Peppers of roughly equal size will become tender at about the same time.
Storage Options
Cool leftover stuffed peppers before storing them so they keep their flavor and texture.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual peppers in the microwave or reheat them covered in the oven until heated through.
- Freeze: Freeze cooled stuffed peppers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Related Recipes
- San Giorgio Baked Ziti (Old Box Recipe)
- Velveeta Rotel Mac and Cheese
- Lipton Onion Soup Meatloaf
- Roasted Baby Yukon Gold Potatoes
Frequently Asked Questions
Yes, you can after cooking. When reheating stuffed peppers, place in a baking dish, cover with foil, and bake for 25 minutes at 275 F.
Yes, you can use a stuffing mix instead of rice if you prefer. Use a box of stovetop stuffing dry after sauteing the onions, celery, and garlic.
Since there is already rice in the peppers, you don't need a starchy side. Include a fresh salad, green or non starchy vegetables and you will have a balanced meal.
Side Dish Recipes
Get The Recipe!
Old Fashioned Stuffed Peppers
Equipment
- Crock Pot 6 qt Slow cooker
Ingredients
- 6 large bell peppers
- 2 tablespoon olive oil
- 1 onion diced fine
- 2 stalks celery diced fine
- 4 cloves garlic minced
- 14 oz Andouille sausage cut in half lengthwise, then sliced ½ inch
- 1½ cup cooked rice previously cooked and cooled
- 8 oz tomato sauce
- 1 tablespoon Cajun seasoning
- ¼ teaspoon oregano dried
- salt to taste
- pepper to taste
Instructions
- Brush the bottom interior of the slow cooker with some olive oil, or spray with non stick cooking spray.2 tablespoon olive oil
- Cut the tops off each bell pepper, and remove the attached seed core membrane and seeds.6 large bell peppers
- In a large skillet over medium-high heat, add the olive oil, onions, celery, and garlic. Cook, stirring often, until onions and celery are tender.1 onion, 2 stalks celery, 4 cloves garlic
- Add the cut sausage and pre-cooked rice to the skillet, cooking until heated through.14 oz Andouille sausage, 1½ cup cooked rice
- Add the tomato sauce, Cajun seasoning, and Oregano stirring until blended.8 oz tomato sauce, 1 tablespoon Cajun seasoning, ¼ teaspoon oregano
- Taste the sausage and rice filling, then season with salt and pepper to taste. Stuff the bell peppers with the sausage and rice mixture.salt , pepper
- Cover the slow cooker and cook on Low for 4 to 5 hours or on High for 2 to 3 hours.
- Uncover, let sit for 15 minutes, then transfer stuffed bell peppers to a serving platter and enjoy!
Notes
- Don't over stuff, even with pre-cooked rice, as it will still expand and split the rice and sausage stuffed peppers.
- Be sure to smear the bottom of the slow cooker pot with some olive oil, so the bell peppers don't stick when your ready to transfer them to a serving platter.
- If using raw bulk sausage, cook and drain before using.
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