Mac and Cheese Stuffed Peppers
Recipe by Shawn from "I Wash... You Dry"
Prep Time:
30 min
Cook Time:
3 h
Servings:
6
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Ingredients
- 1/2 Pound Bob Evans Italian Pork Sausage Roll
- 1/2 Pound ground beef
- 1/2 onion diced
- 2 Cloves garlic minced
- 1 Package Bob Evans Macaroni & Cheese
- 1 Cup canned Italian diced tomatoes mostly drained
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1 1/2 Cups Colby Jack cheese shredded
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 6 large bell peppers
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Bob Evans Italian Pork Sausage RollInstructions
- Brown the meat, onion and garlic in a skillet over medium heat until no longer pink. Drain any excess fat.
- 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.
- Cut the tops off of the peppers and remove the seeds from the insides.
- Fill each pepper with approximately 1 cup of the meat mixture and place in the slow cooker, standing up.
- Pour 1/4 cup of water on the bottom of the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.
- Once they're cooked, top with the remaining shredded cheese and cover until the cheese is melted.
- Use a slotted spoon to remove the peppers from the slow cooker. Enjoy!
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