SLOW COOKER BEEF MACARONI STUFFED PEPPERS

SLOW COOKER BEEF MACARONI STUFFED PEPPERS 1/2 lb. ground beef 1/2 lb. Ground Sausage ½ onion, diced 2 cloves garlic, minced 1 package Macaroni and Cheese (about 2 cups) 1 cup canned Italian diced tomatoes, mostly drained 1 tsp dried oregano 1 tsp dried basil 1 tsp salt ½ tsp black pepper 6 large bell peppers 1 ½ cups shredded Colby jack cheese Brown the ground beef, sausage, 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, 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 5 hours. Once they’re cooked top with the shredded cheese and cover until the cheese is melted. Use a slotted spoon to remove the peppers from the slow cooker.