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Slow-Cooker Stuffed Peppers Recipe

Slow-Cooker Stuffed Peppers
Source: Kraft

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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.

Dinner

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A recipe from Kraft

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