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Freezer-Friendly Sausage-Stuffed Peppers

Marybeth Feutz
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.
Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins
Course Main
Cuisine American
Servings 6 servings


  • 1 pound ground pork sausage browned and drained
  • 1-1/2 cup cooked rice
  • 1-1/2 cup salsa divided
  • 1-1/2 cup shredded Mexican-blend cheese divided
  • 1/2 teaspoon salt
  • 6 red yellow, and/or green bell peppers


  • Mix sausage, rice, one cup of salsa, one cup of cheese, and salt in a large bowl. 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.

To freeze:

  • 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.
Tried this recipe?Let us know how it was!