Slow-Cooker Italian Stuffed Bell Peppers

• doses: Serves 4
• tempo total: 4 hr

Ingredientes

4 red, yellow, or orange bell peppers (8 ounces each)

1 small zucchini, cut into ¼-inch pieces

1 onion, chopped fine

6 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 tablespoon tomato paste

¼ teaspoon red pepper flakes

1 slice hearty white sandwich bread, torn into 1-inch pieces

¼ cup whole milk

Salt and pepper

3 ounces Monterey Jack cheese, shredded (¾ cup)

¾ cup instant white rice

¼ cup Grated Parmesan cheese, plus extra for serving

12 ounces hot or sweet Italian sausage, casings removed

12 tablespoons chopped fresh basil

Instruções

1. Trim ½ inch off top of each pepper, then remove core and seeds. Finely chop pepper tops, discarding stems. Microwave chopped pepper tops, zucchini, onion, garlic, oil, tomato paste, and pepper flakes in bowl, stirring occasionally, until vegetables are softened, about 5 minutes.

Mash bread, milk, 1 teaspoon salt, and ½ teaspoon pepper into paste in large bowl using fork. Stir in pepper mixture, Monterey Jack, rice, and Parmesan. Add sausage and knead with hands until well combined. Divide filling evenly among bell peppers, mounding slightly.

Pour ⅓ cup water into slow cooker. Place stuffed peppers upright in slow cooker. Cover and cook until peppers are tender, 4 to 5 hours on low or 3 to 4 hours on high.

Using tongs and slotted spoon, transfer peppers to serving dish; discard cooking liquid. Sprinkle with basil and extra Parmesan. Serve.