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Slow-Cooker Stuffed Peppers Recipe
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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.
A recipe from Kraft
2018-02-10
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