All Recipes

Slow-Cooker Stuffed Peppers

Prep

0-15 mins

Total

4 HRS 15 MIN

Servings

4 Servings

Ingredients

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

Instructions

Step 1

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.

Step 2

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).

Step 3

Serve peppers topped with sauce.

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