Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers
Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

  1. 4 medium bell pepper

  2. 1/2 lb. ground pork

  3. 3/4 cup BULL'S-EYE Original Barbecue Sauce

  4. 1 cup instant white rice

  5. 1 cup frozen peas

  6. 1/4 lb. VELVEETA®

  7. 1/2 cup water

Prep Time: 00:10
Total Time: 07:10

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 medium bell pepper
  • 1/2 lb. ground pork
  • 3/4 cup BULL'S-EYE Original Barbecue Sauce
  • 1 cup instant white rice
  • 1 cup frozen peas
  • 1/4 lb. VELVEETA®
  • 1/2 cup water

Recipe Directions:

Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside. Mix pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.Pour remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).

Serving per recipe:

4 servings

Amount per serving:

  • Calories: 410
  • Total fat: 15 g
  • Saturated fat: 7 g
  • Cholesterol: 60 mg
  • Sodium: 1010 mg
  • Carbohydrate: 51 g
  • Dietary fiber: 4 g
  • Sugars: 25 g
  • Protein: 20 g
  • Vitamin A: 30 %DV
  • Vitamin C: 90 %DV
  • Calcium: 20 %DV
  • Iron: 20 %DV