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.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I 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!
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.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 7 g
Cholesterol 55 mg
Sodium 570 mg
Total carbohydrate 75 g
Dietary fibre 7 g
Sugars 20 g
Protein 25 g
4 servings, 1/4 recipe (377 g) each
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.