Slow Cooker Stuffed Peppers

photo by:kraft

This slow-cooker recipe takes just 10 minutes of prep in the morning—so you can come home to a cheesy and tender stuffed pepper dish in the evening.

time

prep:

10 min

total:

7 hr 10 min

servings

total:

4 servings

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What You Need

medium bell peppers

1/2

lb. ground pork

3/4

cup BULL'S-EYE Original Barbecue Sauce, divided

cup instant white rice, uncooked

cup frozen peas

1/4

lb. (4 oz.) VELVEETA®, cubed

1/2

cup water

Make It

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).

Kraft Kitchens Tips

Cooking Know-How

Every time you lift the lid, you lose heat. So, keep the lid on and resist the urge to peek!

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

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glitter777

posted:3/14/2007

A little worried at first, but turned out amazing! Even better as leftovers.

a cook

posted:3/12/2007

I am one of those people that will try anything atleast once and that is all that I will try this recipe. The peppers fell apart when I tried to put them on the plate, the sauce was not very good, and they smelled a little funny. I managed to choke down about half and my son was not very happy with the dinner selection. My husband was a trooper and stuck with it until half way through and he gave up as well. I think if a different sauce was used, this recipe would work, but not with the BBQ.

Sheryl441

posted:3/9/2007

The peppers got too bitter in the crock pot, and the filling was bland. I admit, I omitted the cheese for calorie purposes, but I'm not sure it made much difference!

workingmom418

posted:3/7/2007

If I did make the recipe again I would mix the cheese with the stuffing and use a sweeter bbq sauce.

a cook

posted:3/7/2007

The taste was horrible and the peppers got too mushy.

help222

posted:3/7/2007

My whole family enjoyed these even my kids - which is quite a feat. They didn't eat the peppers, but loved the meat filling. I doubled the meat in the recipe and will continue to do that. Next time I'm going to put the Velveeta on later. The cheese melted and cooked through the pepper, which was fabulous, but what was left on top burned around the edges.

gov3

posted:3/6/2007

This was horrible! We all took one bite looked at one another and called to order pizza.

Reneen

posted:3/3/2007

very tasty

missmagicka

posted:2/28/2007

Unfortunately, I did not like this recipe at all. The BBQ sauce ruined the taste of the peppers and made the meal way too sweet. I would not reccomend using BBQ sauce for stuffed peppers. My whole family agrees.

SkippyJn

posted:2/28/2007

I have never made stuffed peppers with Barbeque sauce before. It is too sweet , the red pepoer is sweet enough and adding the bbq sauce is too muche sweetness. Also the peas are sweet. I have made it with tomatoe juice or V8 juice and ino peas and it is great! My husband hated it with the BBQ sauce.