Slow Cooker Stuffed Peppers
Recipe from VELVEETA®

Slow Cooker Stuffed Peppers

by 6  people

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Servings: 4
Prep Time: 10 mins
Total Time: 7 hrs 10 mins
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  • 4   
    medium bell peppers
  • 1/2  pound 
    ground pork
  • 3/4  cup 
    BULL'S-EYE Original Barbecue Sauce, divided
  • 1   cup 
    instant white rice, uncooked
  • 1   cup 
    frozen peas
  • 1/4  pound 
    (4 oz.) VELVEETA®, cubed
  • 1/2  cup 
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.
Nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 15, chol. (mg) 60, sat. fat (g) 7, carb. (g) 51, fiber (g) 4, sugar (g) 25, pro. (g) 20, vit. A (IU) 1458, vit. C (mg) 53, sodium (mg) 1010, calcium (mg) 202, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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