SLOW-COOKER JAMBALAYA-STUFFED PEPPERS

Slow-Cooker Jambalaya-Stuffed Peppers image

These spicy slow-cooker stuffed peppers prep in just 15 minutes-and the coolest part? There's no need to cook the rice before stuffing!

Provided by My Food and Family

Categories Home

Time 6h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 large peppers (1 each green, red and yellow)
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, chopped
1 can (15.5 oz.) red beans, rinsed
3/4 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup long-grain white rice, uncooked
1 tsp. Creole seasoning
2 Tbsp. chopped fresh parsley

Steps:

Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Sprinkle with parsley. Cut in half to serve.

Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g