Recipe by Shawn from “I Wash… You Dry”
30 mins
3 hrs
Serves 6
1/2 lb. | Owens Italian Roll Sausage |
1 pkg. | Bob Evans Macaroni and Cheese |
1/2 lb. | ground beef |
6 large | bell peppers |
1 1/2 cups | shredded Colby Jack cheese |
1/2 | onion, diced |
1 cup | canned Italian diced tomatoes, mostly drained |
2 | cloves garlic, minced |
1 teaspoon | dried oregano |
1 teaspoon | dried basil |
1 teaspoon | salt |
1/2 teaspoon | black pepper |
1 | Brown the meat, onion and garlic in a skillet over medium heat until no longer pink. Drain any excess fat. |
2 | Add the Bob Evans Macaroni and Cheese, diced tomatoes, oregano, basil, and half of the Colby Jack cheese, salt and pepper to the skillet and stir to combine. |
3 | Cut the tops off of the peppers and remove the seeds from the insides. |
4 | Fill each pepper with approximately 1 cup of the meat mixture and place in the slow cooker, standing up. |
5 | Pour ¼ cup of water on the bottom of the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours. |
6 | Once they’re cooked top with the remaining shredded cheese and cover until the cheese is melted. |
7 | Use a slotted spoon to remove the peppers from the slow cooker. Enjoy! |
Calories | 500 |
Total Fat | 31 g |
Saturated Fat | 14 g |
Cholesterol | 80 mg |
Sodium | 1460 mg |
Total Carbs | 30 g |
Dietary Fiber | 4 g |
Protein | 26 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.