Crock pot stuffed peppers

The summer is ending, the nights are getting cooler, and it's a perfect time to get the crock pot out! Using the crock pot in the fall and winter is my favorite thing because it is so easy!

I changed up the traditional stuffed pepper recipe and used sausage and risotto inside. It came out SO good and I can't wait to make it again! These can be made the day before and cooked the next day in the crock pot! 

You will need:

• crock pot

• 6 bell peppers (red or green)

• 1 package (about 1lb) of sweet sausage out of the casing. 

• 5 cups of home made red pasta sauce (or 1 jar of store bought is fine)

• 3/4 cup risotto/arborio rice

• 1 1/2 cup of chicken broth

• 1 package shredded or fresh mozzarella 

• 1 1/2 cup Parmesan cheese

Start by washing the peppers, cutting off the tops and taking out the seeds. Very important- poke 4 holes in the bottom of each pepper for liquid to escape. 

Trim the ends of the tops and dice. 

In a non stick sauté pan, heat a few tbspn of olive oil, and begin cooking the sausage on medium heat, breaking the meat up into smaller pieces. 

Add the diced pepper to the cooking sausage. 

Meanwhile, in a microwave safe bowl, combine the chicken broth and rice. Heat in the microwave for about 12 minutes or until the broth has been absorbed. 

Add to a bowl the cooked sausage and peppers, 1 cup red sauce, rice, 1 1/2 cups Parmesan cheese, and salt and pepper to taste. 

Mix together and stuff the peppers. 

Fill the bottom of the crock pot with a layer of sauce, add peppers then top with more sauce. 

Heat on low for 4 hours. When ready to eat, top with mozzarella, serve when the cheese is melted. 

Enjoy!!!!

I didn't get a picture of the gooey melted cheese when it was done because we ate it so fast, BUT it was delicious! :)