Main dishes

Slow Cooker Stuffed Peppers

photo by:

kraft

Fast and easy prep. Like the recipe better with corn rather than peas. Whole family loves this one! Especially good on a crisp fall day. :o)

posted by

a cook

on 8/20/2009

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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jennifer4309

posted:9/30/2010

This was horrible! I followed the recipe and was not impressed at all! My husband will eat anything and he thought it was horrible as well. I have tried many recipes on this site and this one has been a huge disappointment.

ginger38381

posted:9/15/2010

This was my first attempt at stuffed peppers. I wanted a recipe that was quick and easy. This fit the bill. I will tweek it a bit, like most recipes I find. They cooked perfectly, but were a little dry for me. I will add more sauce as well as try it using different sauces such as spaghetti and salsa.

KimC12409

posted:9/5/2010

We all loved these even my 8 year old and 1 year old . I love crock pot cooking so this was great. I did use half white rice and half whole grain. I made these and the Vegetable Spoon Bread it was an amazing combo!!!

mrslunceford

posted:3/12/2010

This was a good recipe, even though I kinda added & took away from it. But it was overall good, my husband liked it.

tiffanymckinley

posted:12/15/2009

this was good, i did use corn instead, and used the BBQ sauce, but hubby and me still like mine made with enchilada sauce.

a cook

posted:10/1/2009

This is the first recipe I have tried from this site that was absolutely horrible. What a shame! I was looking forward to coming home to these peppers and they just tasted horrible. I followed the recipe exactly so if you are going to try it, change up the recipe!!!

a cook

posted:8/20/2009

Fast and easy prep. Like the recipe better with corn rather than peas. Whole family loves this one! Especially good on a crisp fall day. :o)

syllasi

posted:8/19/2009

This is superb with a few little twists. Use red peppers instead of green, and add corn instead of peas. The corn compliments the sweetness of the red bell pepper and the barbecue sauce.

a cook

posted:6/17/2009

My husband and I love this recipe. I always like when I get to use the crock-pot and these are delicious. Red peppers work much better with the BBQ sauce than green peppers. And I see a lot of people ommit the peas but it adds to the dish. Will continue to make.

viclynn01

posted:6/8/2009

Would have been better without the BBQ sauce. Next time I will use tomato sauce.