Spicy Chicken Sausage and Pineapple Stuffed Peppers

I’ve always loved stuffed peppers. I made them several times when my husband and I were first married, but it wasn’t until around year five that Steve admitted he doesn’t like cooked peppers. I wasn’t sure whether to be annoyed that he didn’t tell me sooner or touched that he didn’t want to hurt my feelings. When I made these, Steve happily ate—the filling. And gave it a thumbs-up. Prep time 15 minutes Serves 4, generously 4 bell peppers, any color 2 cups (215 g) leftover Roasted Cauliflower Rice 1 cup (175 g) chopped precooked spicy-sweet chicken sausage 1/2 cup (80 g) chopped fresh or canned pineapple 1/4 teaspoon (20 ml) chili powder 1/4 teaspoon (20 ml) garlic powder 1/4 teaspoon (20 ml) ground cumin 1/4 teaspoon sea salt 1/4 cup (960 ml) chopped fresh cilantro Chopped avocados, for serving 1 Cut the tops from the peppers and remove seeds and large, white membranes. Line a 6-quart (5.7 liter) slow cooker with aluminum foil or parchment paper. 2 In a medium bowl, combine cauliflower rice, sausage, pineapple, spices, salt, and 2 tablespoons (30 ml) of the cilantro. 3 Spoon mixture into the peppers and place them in the slow cooker. 4 Cover and cook on low for 4 to 5 hours (or on high for 2 to 21/2 hours). Peppers should be tender, but not mushy, and the filling should be heated through. 5 Sprinkle with the remaining 2 tablespoons (30 ml) of chopped cilantro and serve with chopped avocados.  

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Spicy chicken sausage and pineapple stuffed peppers are sweet-heat parcels that cook themselves in the slow cooker. Bell peppers fill with leftover cauliflower rice, chopped spicy-sweet chicken sausage, and juicy pineapple, all warmed together with chili and cumin. A scatter of cilantro and diced avocado on top finishes the plate.

Pro Tips

• Use leftover roasted cauliflower rice — its drier texture absorbs the sausage and pineapple juices instead of turning the filling watery.
• Line the slow cooker with foil or parchment. It keeps the pepper bottoms from scorching during the long cook and makes cleanup effortless.
• Choose peppers of similar size that stand upright on their own. A wobbly pepper tips over in the slow cooker and spills its filling.
• Do not overcook — tender peppers are the goal, not mushy. The filling is already cooked, so the slow cooker is only softening the pepper walls and warming things through.

Frequently Asked Questions

Can I make these stuffed peppers ahead?

Assemble the stuffed peppers in the morning and refrigerate them raw, then cook in the slow cooker as written. Add thirty minutes to the cook time since everything starts cold.

What can I use instead of chicken sausage?

Any precooked sausage works — spicy Italian pork sausage or even chopped leftover chicken with an extra pinch of chili powder.

Can I bake these instead of slow cooking?

Yes, in a covered baking dish at 375°F for about forty minutes. The slow cooker is just the hands-off method for the same stuffed pepper.

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