Slow Cooker Bell Peppers with Quinoa

Slow Cooker Bell Peppers with Quinoa

Serves: Serves 6

Prep Time: 15 mins

Cook Time: 3 hrs

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


  • 1 pkg. Bob Evans Italian Roll Sausage
  • 6 large bell peppers (red, orange. yellow)
  • 2 teaspoons olive oil
  • 1/4 cup red onion, chopped
  • 2 garlic cloves, chopped
  • 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
Slow Cooker Bell Peppers with Quinoa


  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.

Nutritional Information

The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

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.

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