Comida Kraft
Recipe Box

Slow-Cooker Stuffed Peppers

3.3
(111) 90 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 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. 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 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, or an assortment of different colored peppers.

Servings

  • 4 servings

Healthy Living

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

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 2 Meat (L)
  • 1 Fat

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 30 %DV
Vitamin C 70 %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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  • hmt1947 |

    why can,t i print the recepie on 1 page why do i need to print 6 pages

  • 2umestone |

    I used smoked sausage in mine but they were hard to keep lit.

  • 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.

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