These spicy slow-cooker stuffed peppers prep in just 15 minutes—and the coolest part? There's no need to cook the rice before stuffing!
What You Need
Original recipe yields 6 servings
3 large pepper s (1 each green, red and yellow)
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, chopped
1 can (15.5 oz.) red beans, rinsed
3/4 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup long-grain white rice, uncooked
1 tsp. Creole seasoning
2 Tbsp. chopped fresh parsley
Add To Shopping List
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Sprinkle with parsley. Cut in half to serve.
Prepare using 6 oz. (1/2 of 12-oz. pkg.) OSCAR MAYER Natural Uncured Beef Sausage.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
For milder flavor, use TACO BELL® Thick & Chunky Mild Salsa.
How to Use the Removed Pepper Tops
Chop removed pepper tops, then refrigerate until ready to use to prepare your favorite salad, omelet, casserole or meatloaf recipe.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.