Quinoa stuffed bell peppers

Quinoa Stuffed Bell Peppers

With our Italian Roll Pork Sausage, you're sure to love this savory meal as a weeknight or weekend dinner.

Prep Time:

15 min

Cook Time:

3 h



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  • 6 large bell peppers (red, orange, and/or yellow)
  • 2 Teaspoons olive oil
  • 1/4 Cup red onion chopped
  • 2 Cloves garlic minced
  • 1 Package Bob Evans Italian Pork Sausage Roll
  • 1 1/2 Cups white quinoa cooked
  • 1 Teaspoon salt
  • 1/2 Teaspoon freshly cracked black pepper
  • 15 Ounces tomato sauce
  • 1 1/4 Cups 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.

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