Slow-Cooker Stuffed Peppers Recipe

Name: Slow-Cooker Stuffed Peppers
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings, 1/4 recipe (377 g) each
Ingredients: 4 large green peppers (1-1/2 lb./675 g); 1/2 lb. (225 g) lean ground pork; 1-1/3 cups long-grain brown rice, uncooked; 1 cup frozen peas; 1 cup Cracker Barrel Shredded Tex Mex Cheese, divided; 1/2 cup Bull's-Eye Barbecue Sauce, divided; 1/2 cup water

Ingredients

4 large green peppers (1-1/2 lb./675 g)
1/2 lb. (225 g) lean ground pork
1-1/3 cups long-grain brown rice, uncooked
1 cup frozen peas
1 cup Cracker Barrel Shredded Tex Mex Cheese, divided
1/2 cup Bull's-Eye Barbecue Sauce, divided
1/2 cup water

PREP TIME 15m	COOK TIME 4h	TOTAL TIME 4h15m
YIELD 4 servings, 1/4 recipe (377 g) each

Instructions

1. Cut thin slice off top of each pepper. Remove membranes and seeds; discard with tops. Combine meat, rice, peas, 1/2 cup cheese and 1/4 cup barbecue sauce; spoon into peppers. Top with remaining cheese.
2. Pour water and remaining barbecue sauce into slow cooker. Stand peppers in slow cooker; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2-1/2 to 3-1/2 hours).
3. Serve peppers topped with sauce.

Dinner