Difference between revisions of "Slow Cooker Stuffed Peppers"
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# Cut tops off [[peppers]]; chop tops, then refrigerate for another use. | # Cut tops off [[peppers]]; chop tops, then refrigerate for another use. | ||
# Remove seeds from [[peppers]]; discard. | # Remove seeds from [[peppers]]; discard. | ||
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# Cook 5 to 7 hours on low (or 2½ to 3½ hours on high). | # Cook 5 to 7 hours on low (or 2½ to 3½ hours on high). | ||
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| + | [[Category:North American cuisine]] | ||
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[[Category:Crockpot Recipes]] | [[Category:Crockpot Recipes]] | ||
[[Category:Bell pepper Recipes]] | [[Category:Bell pepper Recipes]] | ||
Latest revision as of 10:44, 15 July 2012
Description
Contributed by Paula in California Catsrecipes Y-Group
- Prep Time: 10 minutes
- Total Time: 7 hours 10 minutes
- Makes: 4 servings
Ingredients
- 4 medium bell peppers
- ½ lb ground pork
- ¾ cup Bull's-eye Original Barbecue sauce, divided
- 1 cup instant white rice, uncooked
- 1 cup frozen peas
- ¼ lb (4 oz) Velveeta pasteurized prepared cheese product, cubed
- ½ cup water
Procedures
- Cut tops off peppers; chop tops, then refrigerate for another use.
- Remove seeds from peppers; discard.
- Set pepper shells aside.
- Mix pork, ½ cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells.
- Top evenly with Velveeta.
- Pour remaining ¼ cup barbecue sauce into slow cooker; stir in water.
- Stand stuffed peppers upright in slow cooker; cover with lid.
- Cook 5 to 7 hours on low (or 2½ to 3½ hours on high).
