Try our recipe for Slow-Cooker Stuffed Peppers soon. The cheesy goodness of Slow-Cooker Stuffed Peppers only requires 15 minutes of prep time.
What You Need
Original recipe yields 4 servings
4 small green peppers
1/2 lb. lean ground beef
1 cup instant white rice, uncooked
1 cup frozen peas
3/4 cup water, divided
1/2 cup KRAFT Original Barbecue Sauce, divided
1 VELVEETA Mini Blocks (4 oz.), cut into 1/2-inch cubes
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Let's Make It
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.
Every time you lift the lid on the slow cooker, you lose heat. So, keep the lid on and resist the urge to peek.
Prepare using red peppers, or an assortment of different colored peppers.
Prepare using HEINZ BBQ Sauce Memphis Sweet & Spicy.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 44g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.