Italian Stuffed Bell Peppers
Recipe from Slow Cooker Revolution
1 onion, minced
6 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes
4 bell peppers (red, yellow, or orange)
1 slice white sandwich bread, torn into quarters
1/4 cup milk
12 oz Italian sausage, removed from its casing
1 small zucchini, chopped into 1/4" pieces
3/4 cup shredded Monterey Jack cheese
3/4 cup cooked rice
1/4 cup grated Parmesan cheese
salt and pepper
2 tablespoons minced fresh basil
Microwave onion, garlic, oil, tomato paste, and red pepper flakes in a bowl, stirring occasionally, until onion is softened, about 5 minutes.
Cut top 1/2 inch off each pepper. Chop pepper tops finely, discarding stems. Remove core and seeds from peppers.
Mash bread and milk together in a large bowl using a fork. Mix in the onion mixture, chopped pepper tops, sausage, zucchini, cheeses, cooked rice, 1 teapoon salt, and 1/2 teaspoon pepper. Pack filling evenly into peppers.
Pour 1/3 cup water into slow cooker. Place stuffed peppers upright in slow cooker. Cover and cook until peppers are tender, 4 to 6 hours on low.
Using tongs and slotted spoon, transfer peppers to a serving platter. Sprinkle with basil and additional cheese if desired.