With our Italian Roll Sausage, you’re sure to love this savory meal as a weeknight or weekend dinner.
15 mins
3 hrs
Serves 6
6 | large bell peppers (red, orange. yellow) |
2 teaspoons | olive oil |
1/4 cup | red onion, chopped |
2 | garlic cloves, chopped |
1 pkg. | Owens Italian Roll Sausage |
1 1/2 cups | white quinoa, cooked |
1 teaspoon | salt |
1/2 teaspoon | freshly cracked black pepper |
1 can | tomato sauce (15 oz.) |
1 1/4 cup | cheddar cheese, shredded |
1 | Remove tops from bell peppers with a pairing knife. Carefully remove ribs and seeds. Set aside. |
2 | In a large sauté pan, heat oil over medium heat. Add onion and garlic. Cook for 2 minutes, stirring frequently. |
3 | Add sausage and cook for 8 minutes or until sausage browns. Remove from heat and let rest and cool for 10 minutes. |
4 | In a large bowl, combine quinoa, salt, pepper, cooked onion, garlic and sausage. Gently fold with a large spoon to combine all ingredients. |
5 | Divide mixture into six portions and spoon in each portion in each bell pepper. Arrange stuffed bell peppers in slow cooker and pour tomato sauce over peppers. |
6 | Cover slow cooker and cook for 3 hours on high. During the last 30 minutes of cooking, top peppers with cheddar cheese. Remove bell peppers from slow cooker and serve. |
Calories | 420 |
Total Fat | 29 g |
Saturated Fat | 12 g |
Cholesterol | 55 mg |
Sodium | 1260 mg |
Total Carbs | 21 g |
Dietary Fiber | 4 g |
Protein | 19 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.