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
Servings:
6
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Ingredients
- 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
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Bob Evans Italian Pork Sausage RollInstructions
- Remove tops from bell peppers with a pairing knife. Carefully remove ribs and seeds. Set aside.
- In a large sauté pan, heat oil over medium heat. Add onion and garlic. Cook for 2 minutes, stirring frequently.
- Add sausage and cook for 8 minutes or until sausage browns. Remove from heat and let rest and cool for 10 minutes.
- In a large bowl, combine quinoa, salt, pepper, cooked onion, garlic and sausage. Gently fold with a large spoon to combine all ingredients.
- 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.
- 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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