Slow-Cooker Stuffed Peppers - Kraft Recipes Top
Comida Kraft
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Slow-Cooker Stuffed Peppers

Prep Time
15
min.
Total Time
5
hr.
15
min.
Servings

4 servings

Try our recipe for Slow-Cooker Stuffed Peppers soon. The cheesy goodness of Slow-Cooker Stuffed Peppers only requires 15 minutes of prep time.

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What You Need

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Make It

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  • Cut peppers lengthwise in half. Remove and discard membranes and seeds.
  • Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into peppers.
  • Combine remaining water and barbecue sauce in slow cooker sprayed with cooking spray. Add peppers, filled sides up; 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 barbecue sauce from slow cooker.

Special Equipment Needed

Cooking Know-How

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

Substitute

Prepare using red peppers, or an assortment of different colored peppers.

Substitute

Prepare using HEINZ BBQ Sauce Memphis Sweet & Spicy.

Servings

  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

These delicious low-calorie stuffed peppers make a great weeknight meal that contains vitamin C, thanks to the green peppers and peas.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 370
Total fat 12g
Saturated fat 6g
Cholesterol 55mg
Sodium 810mg
Carbohydrate 44g
Dietary fiber 4g
Sugars 19g
Protein 21g
% Daily Value
Vitamin A 50 %DV
Vitamin C 45 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I did make some changes to this recipe. I did make some changes to this recipe. I replaced the BBQ sauce with tomato sauce, replaced the peas with onions and used brown rice and replaced the cheese with a 4 cheese mix. I did use 3 green peppers and 3 red peppers. This dish does have a nice flavor to it. I loved it as there was hardly any work do it and I love using my slow cooker! My Husband and Daughter loved it. My husband told me to put this on his "A" list.
Date published: 2008-12-04
Rated 5 out of 5 by from Loved it! Loved it! I used orange bell peppers, a pepper-jack cheese and frozen peas and chopped carrots (the only way I can get my boyfriend to eat his vegetables is to mix it in something that would be too hard to pick it all out :). We loved it all. I just wish I had a bigger Crockpot so I could make this for all my friends when they come over for dinner.
Date published: 2008-12-28
Rated 5 out of 5 by from My whole family enjoyed these even my kids - which is quite a feat. 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.
Date published: 2007-03-07
Rated 5 out of 5 by from We loved it! We loved it!! I made some changes I used ground turkey instead of pork and Tomatoe sauce with fresh diced tomatos instead of Barbq. I added Onion, Garlic, and diced tomatos to the rice and turkey mixture. I put the cheese at the last moment and added shredded mozarella cheddar blend cheese on top. Let it all melt and served!! Awesome so many flavors!
Date published: 2006-12-05
Rated 1 out of 5 by from I make stuffed peppers all the time and thougth that doing this way would save me some time. I make stuffed peppers all the time and thougth that doing this way would save me some time. It did save time, but the result was awful. My husband said they were good, but he will eat anything. The texture was a real turn off. They were very mushy. I think that they would have been better if the meat had been cooked prior to stuffing the peppers. I will continue to play with recipe until I get right.
Date published: 2006-06-29
Rated 4 out of 5 by from Like some others, I decided to make some changes to this recipe before cooking to suite my own... Like some others, I decided to make some changes to this recipe before cooking to suite my own taste. I used tomato sauce instead of BBQ, used a can of diced tomatoes, brown rice, and omitted the peas. I really liked the Velveeta but I will wait until just before serving to add it next time. It was very good.
Date published: 2006-03-03
Rated 1 out of 5 by from This was terrible! This was terrible!!! I read all the reviews and added more flavor so that it wouldn't be bland like others said it was, hoping it they would be good, but nope still taste terrible. Also the rice should be cooked first instead of putting it in the pepper uncooked, rice was still hard after 8 hours. Never making again, will stick to my old ways.
Date published: 2009-01-04
Rated 1 out of 5 by from I have never made stuffed peppers with Barbeque sauce before. 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.
Date published: 2007-02-28
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