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Slow-Cooker Stuffed Peppers

average rating

rate/review

prep time

15 min

total time

4 hr 15 min

makes

photo by:

kraft

recipe by: kraft

What You Need

4 large green or red peppers (1-1/2 lb./ 675 g)

1/2 lb. (225 g) ground pork

1 cup instant white rice, uncooked

1 cup frozen peas

1 cup Kraft Tex Mex Shredded Cheese, divided

1/2 cup Bull's-Eye Barbecue Sauce, divided

1/2 cup water

Make It

CUT thin slice off top of each pepper. Remove membranes and seeds; discard with tops. Combine meat, rice, peas and 1/2 cup cheese and 1/4 cup barbecue sauce; spoon into peppers. Top with remaining cheese.

POUR water and remaining barbecue sauce into slow cooker. Stand peppers, filled-sides up, in slow cooker; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2-1/2 to 3-1/2 hours).

SERVE each pepper topped with 1 Tbsp. sauce.