Mac and cheese stuffed peppers

Mac and Cheese Stuffed Peppers

Recipe by Shawn from "I Wash... You Dry"

Prep Time:

30 min

Cook Time:

3 h



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  • 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


  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 1/4 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!

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