Slow-Cooker Stuffed Peppers recipe

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Ingredients

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 calories
carbohydrate: 42.3 g
cholesterol: 59.1 mg
fat: 14.8 g
fiber: 4.1 g
protein: 19.4 g
saturatedFat: 7.2 g
servingSize: -
sodium: 840 mg
sugar: 14.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut tops off peppers, chop tops, then refrigerate for another use. Remove seeds from peppers, discard. Set pepper shells aside.

  2. Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended, spoon into pepper shells.

  3. 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).

  4. Serve peppers topped with sauce.

Recipe Yield

4 servings

Recipe Note

This slow-cooker recipe takes just 15 minutes of prep in the morning-so you can come home to a cheesy and tender stuffed pepper dish in the evening.

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