I’m making two versions of slow cooker stuffed peppers tomorrow. One will be this recipe from newleafwellness.com, cutting up my fresh tomatoes instead of using canned tomatoes. But I’m also going to make a simpler version. I bought mild sausage from Charlotte at Freedom Farmers Market Saturday. I’m going to use that to stuff a few peppers as well. Nothing else, just the sausage. We’ll see which we like better.
28-ounce can crushed tomatoes 1 pound mild peppers, tops taken off and seeded 1 pound sweet Italian or mild breakfast sausage 3 cloves of garlic, minced 1 cup diced onion 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 cup panko Japanese-style breadcrumbs 1 egg 6 slices provolone
Pour crushed tomatoes into crockpot.
Place all other ingredients, except for peppers and provolone, in a large bowl and mix well.
Stuff mixture into peppers and use your fingers to push the filling to the bottom of the peppers so they’re completely filled with sausage. Stack peppers in crockpot on top of crushed tomatoes. Cover and cook on “low” for 6-8 hours. Place provolone on top of peppers and cook additional 10 minutes or until melted.