Slow Cooker Stuffed Peppers

Recipe from VELVEETA«
Slow Cooker Stuffed Peppers
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
7 hrs 10 mins
Ingredients
  • 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 water
Related Video
What is Aioli--Counter Intelligence

A´oli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
2. 
MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.
3. 
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
1. 
COOKING KNOW-HOW: Every time you lift the lid, you lose heat. So, keep the lid on and resist the urge to peek!
2. 
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
Comments
More Great Recipe Ideas from VELVEETA«
Back to Top