Slow-Cooker Stuffed Peppers recipe
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- 4 green bell peppers ½ pound ground pork 1 cup instant white rice, uncooked 1 cup frozen peas ¾ cup water, divided ½ cup KRAFT Original Barbecue Sauce, divided ¼ pound VELVEETA®, cut into 1/2-inch cubes
Nutrition Info
- 382.7 caloriescarbohydrate: 42.3 gcholesterol: 59.1 mgfat: 14.8 gfiber: 4.1 gprotein: 19.4 gsaturatedFat: 7.2 gservingSize: -sodium: 840 mgsugar: 14.9 gtransFat: : -unsaturatedFat: : -
Directions Slow-Cooker Stuffed Peppers
Directions
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Cut tops off peppers, chop tops, then refrigerate for another use. Remove seeds from peppers, discard. Set pepper shells aside.
Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended, spoon into pepper shells.
Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker, top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Serve peppers topped with sauce.