Changes: Slow Cooker Stuffed Peppers

Latest revision as of 16:46, 14 December 2010

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

Directions

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).

@@ Line 1: / Line 1: @@
+== Description ==
+Contributed by Paula in California [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
+* Prep Time: 10 minutes
+* Total Time: 7 hours 10 minutes
+* Makes: 4 servings
+== Ingredients ==
+* 4 medium [[bell pepper]]s
+* 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) [[gourmandise|Velveeta pasteurized prepared cheese product]], cubed
+* ½ cup water
+== Directions ==
-Slow Cooker Stuffed [[peppers]]
+# 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 [[gourmandise|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).
+[[Category:Cathy's Recipes]]
+[[Category:Crockpot Recipes]]
-Recipe Rating:
+[[Category:Bell pepper Recipes]]
+[[Category:Pea Recipes]]
+[[Category:Gourmandise Recipes]]
-Prep Time: 10 [[min]]
+[[Category:Ground pork Recipes]]
+[[Category:White rice Recipes]]
-Total Time: 7 hr 10 [[min]]
+[[Category:Prepared barbecue sauce Recipes]]
-Makes: 4 Servings
-Nutrition Information
-Kraft Kitchens Tips
-Ratings And Comments
-You May Also Enjoy         Function Swaprecipeimage(src){  Document.Images['_Ctl0__Ctl0__Ctl0_Ctlrecipedisplaymodulecontainer__Ctl3_Imgrecipe'].Src='images/Recipe_Images/' + Src;  }
-*4 Medium [[bell peppers]]     1/2 Lb. Ground [[Pork]]     3/4 Cup Bull's-Eye Original Barbecue Sauce, Divided     1 Cup Instant [[white rice]], Uncooked     1 Cup Frozen [[Peas]]     1/4 Lb. (4 Oz.) [[Velveeta]] Pasteurized Prepared [[Cheese]] Product, Cubed     1/2 Cup WaterCut Tops Off [[peppers]]; Chop Tops, Then Refrigerate For Another Use. Remove Seeds From [[peppers]]; Discard. Set [[pepper]] Shells Aside.     Mix [[Pork]], 1/2 Cup of The Barbecue Sauce, The [[rice]] And [[Peas]]; Spoon Evenly Into [[pepper]] Shells. Top Evenly With [[Velveeta]].     Pour Remaining 1/4 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 2-1/2 to 3-1/2 Hours on High).
-Paula in California
-==contributed by :==
-* [http://Groups.Yahoo.Com/Group/Catsrecipes/  Catsrecipes Y-Group]
-[[category:catsrecipes]]
[[Category:Sweet pepper Recipes]]
[[Category:White rice Recipes]]
[[Category:Fresh Peas Recipes]]
[[Category:Pork Recipes]]
[[Category:Pepper Recipes]]
[[Category:Cheese Recipes]]
[[Category:Gourmandise Recipes]]
[[Category:Rice Recipes]]
[[Category:Chinese noodles Recipes]]
[[Category:Water Recipes]]