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  • Jefferson Adams
    Jefferson Adams

    Slow Cook Peppers Stuffed with Sausage, Potato and Onion (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 03/15/2016 - This recipe stuffs potato and savory Italian sausage into fresh bell peppers, and serves them in a bed of crushed tomatoes. The result is a cascade of flavors that are unleashed with each delightful bite.

    Photo: CC--katie wagonerIngredients:

    • 1 pound sweet, gluten-free Italian sausage
    • 1 can crushed tomatoes
    • 1 teaspoon dried oregano
    • 4 large red bell peppers
    • 1 small onion
    • 1 small potato
    • 1 cup fresh Italian flat-leaf parsley
    • ¼ teaspoon crushed red pepper (optional)
    • Kosher salt and pepper

    Directions:
    In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and ¼ tsp each salt and pepper.

    If the peppers do not sit upright, slice a very thin piece off the bottom. Chop the piece finely and place in a large bowl.

    Add the onion, potato, parsley and any crushed red pepper to the bowl and toss to combine.

    Add the sausage, and mix it all together.

    Use a knife at a slight angle to cut the tops off the peppers. Discard any seeds. Spoon the sausage mixture (about 1 cup each) into the peppers.

    Arrange the peppers upright in the slow cooker and place the tops over the filling.

    Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high.

    Using two large spoons, transfer the peppers to bowls, letting any extra liquid drain into the sauce. Stir the sauce and serve with the peppers.

    Tip: I like to prepare the pepper the night before, stick them in the fridge and pop them in the slow-cooker on low heat in the morning, so they’re done when I get home.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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