Stuffed peppers are the perfect slow cooker entrée. These green peppers are stuffed with ground pork, brown rice, cheese and barbecue sauce, and simmer in a slow cooker until tender and delicious.

  • PREP: 0 hr(s). 15 min / Total: 4 hr(s). 15 min
  • PHOTOS: 1 Add your photo
  • Servings: 4 servings, 1/4 recipe (377 g) each

Courtesy of:kraft

What you need

 
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Make It

  • 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.

  • 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).

  • Serve peppers topped with sauce.

Kraft Kitchen Tips

  • SUBSTITUTE

    Prepare using red, orange and/or yellow peppers.

  • SOME LIKE IT HOT

    For extra flavour and kick, prepare using Cracker Barrel Shredded Habanero Heat Cheese.

Ratings & Reviews

Ratings

Reviews

Absolutely Love this one. Add a little more BBQ sauce for extra flavor!

01/07/2013

very yummy..i used a garlic bbq sauce and added onion...but very filling and tasty

10/19/2011

Everyone in our family loved it, right down to the one year old! The only change I made was to use red peppers instead of green, we liked the sweetness that brought to the dish.

06/04/2011

Kind of bland

10/06/2010

My husband said these were the best stuffed peppers that I've made to date. I used soy ground beef, rather than meat, since we are vegetarian, and it was awesome! I will definitely make it again. My only problem was, like someone else said, the bottom of the peppers became a little bitter. Otherwise they were great!

08/14/2009

The pepper became very bitter. The filling was excellent.

07/23/2009

very easy, I used ground beef instead of pork, loved this.

07/08/2009

I didn't really like the taste of the green pepper in this recipe, i made one orange pepper as well & liked that much more.I also threw in some light red kidney beans & they went very well with this meal.

03/16/2009

Very easy, I love that it can be done in the slow cooker. I've made other stuffed peppers that seemed so much more labor intensive. Our whole family enjoyed them, I would definitely make them again.

02/06/2009

Easy to make. I added onions instead of peas to the recipe (I love onions, especially with ground beef). I only made three peppers so I had left over stuffing and froze it to use next time. The recipe says it's for four but I found that if you added more of other stuff (cheese, peppers, etc) you could actually make enough for five. We all enjoyed it a lot, the pepper was so soft and moist and tasted really great with the stuffing.

01/29/2009

Simply delicious & so easy to make!!!

12/31/2008

I wasn't really sure about making stuffed peppers but this turned out quite tasty.

11/06/2008

I loved it.

05/14/2008

I have used white minute rice and brown minute rice in this recipe both worked out fine.

02/01/2008

12/02/2007

This was good, but I would use less BBQ sauce next time. The recipe was a bit too tangy as is. Also, the cheese on top became crunchy and inedible, so I would omit that as well. Overall, not bad.

07/19/2007

This was a HUGE hit in my house! I doubled the recipe & froze half....If you do this, I recommend adding more BBQ sauce to the meat mixture after it has thawed. This is a definite "keeper" recipe! Thank you :)

02/27/2007

Super easy and delicious: the Kraft Kitchens folks just made another instant classic! Made also a variation: Used mild salsa, ground chicken and frozen small vegetable mix (peas, carrots, beans), some Tex Mex spices (about 1 tablespoon) and added a little more minute rice (2/3 cup) so the excedent of water from the salsa is absorbed. Try it, you won't regret

02/17/2007

I made this recipe with ground beef instead of pork and frozen corn instead of the peas. It turned out really great. I added some chili powder for a texmex taste.

01/15/2007

Did not enjoy this recipe at all. I was expecting the filling to bind a bit more and to have more flavour.

01/12/2007

I tried this recipe without peas and instead of shredded cheese I used Parmesan and added onion, garlic and pepper and made up my rice ahead of time and added it to the beef. It was flavorful and delicious.

12/20/2006

I used ground beef instead of ground pork and it was amazing! Very easy to make!

11/16/2006

11/03/2005

healthy peppers use b'less chix brst mixture cook breast 1st

04/18/2005

Very easy and tasted OK

02/16/2005

Excellent! My family just loved this, and i was able to get 6 peppers out of this recipe and into my slow cooker. They were even better the next day re-heated!!

02/03/2005

a really nice change from my usual recipe, lots of flavor. I served with mashed potatoes but they are really a meal on their owm

11/08/2004

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Servings

4 servings, 1/4 recipe (377 g) each

Nutritional Info

Serving Size 1/4 recipe (377 g)

AMOUNT PER SERVING
Calories530
Total Fat 15g
Saturated Fat 7g
Cholesterol 55mg
Sodium 570mg
Total Carbohydrates 75g
Dietary Fiber 7g
Sugars 20g
Protein 25g
Vitamin A20%
Vitamin C240%
Calcium20%
Iron25%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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