Slow-Cooker Stuffed Peppers

3.3
(106) 88 Reviews
Prep Time
15
min.
Total Time
5
hr.
15
min.
Servings

4 servings

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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What You Need

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Make It

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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.

Cooking Know-How

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

Substitute

Prepare using red peppers.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 440
% Daily Value
Total fat 18g
Saturated fat 8g
Cholesterol 75mg
Sodium 810mg
Carbohydrate 46g
Dietary fiber 4g
Sugars 20g
Protein 24g
   
Vitamin A 30 %DV
Vitamin C 90 %DV
Calcium 30 %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

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  • arjackson13 |

    My mother in law made this the other night and it was great. I will make it again. I would try sausage to give it a little more zing.

  • bachatot |

    Would not make again, no flavor bad taste, texture was funky. Disappointing since it was from Kraft :( I made it the same as the recipe with the exception that I used ground turkey and added onions. Just not good.

  • sarahagee |

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