Freezer-Friendly Sausage-Stuffed Peppers
These Slow Cooker Sausage-Stuffed Peppers are a great way to use garden-fresh big bell peppers! Stash some extra in the freezer for a quick meal on a busy night.
ground pork sausage
browned and drained
shredded Mexican-blend cheese
yellow, and/or green bell peppers
Mix sausage, rice, one cup of salsa, one cup of cheese, and salt in a
. Set aside.
Remove tops and seeds from peppers and discard. Stuff peppers evenly with sausage mixture.
Spoon remaining salsa into a lightly greased
6-quart slow cooker
. Stand peppers upright in slow cooker.
Cover and cook on low for 4-5 hours, until peppers are tender.
Sprinkle peppers with remaining cheese. cover and cook for 5-10 minutes more, until cheese is melted.
Prepare sausage mixture and fill peppers as directed above.
Wrap uncooked stuffed peppers individually in plastic wrap and place in a freezer-safe container.
Freeze until ready to use.
Thaw overnight in the refrigerator, then cook the peppers in a slow cooker as directed above.