RCI-VG.005.0207.001
Slow Cooker Stuffed Peppers
Contributed by Paula in California [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 4 medium
- ½ lb
- Bull's-eye Original Barbecue sauce¾ cupdivided
- instant white rice1 cupuncooked
- 1 cup
- (4 oz) Velveeta pasteurized prepared cheese product¼ lbcubed
- ½ cup
Method
1
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly rinse the peppers and set aside.
2
Brown the ground pork in a skillet over medium-high heat, breaking it into small pieces as it cooks, until no pink remains (about 5 minutes). Drain excess fat if needed.
3
Stir the instant white rice, frozen peas, cubed Velveeta, ½ cup of the barbecue sauce, and water into the browned pork until well combined.
4
Divide the pork mixture evenly among the four bell peppers, filling each one to the top.
5
Pour the remaining ¼ cup of barbecue sauce over the tops of the stuffed peppers.
6
Arrange the stuffed peppers upright in a slow cooker. Cover and cook on low for 30 minutes, until the peppers are tender and the rice is cooked through.
7
Carefully remove the peppers from the slow cooker and serve immediately.