Slow Cooker Beef and Mac Stuffed Peppers
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Slow Cooker Beef and Mac Stuffed Peppers
Serves: Serves 6
Prep Time: 30 mins
Cook Time: 3 hrs
Recipe by Shawn from “I Wash… You Dry”
Ingredients
- 1/2 lb. Bob Evans Italian Roll Sausage
- 1 pkg. Bob Evans Macaroni and Cheese
- 6 large bell peppers
- 1 1/2 cups shredded Colby Jack cheese
- 1/2 lb. ground beef
- 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
Instructions
- 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 ¼ 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!
Nutritional Information
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
| 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 |
Allergen Information
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.
