Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This slow-cooker recipe takes just 15 minutes of prep in the morning-so you can come home to a cheesy and tender stuffed pepper dish in the evening.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.

  • Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells.

  • Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).

  • Serve peppers topped with sauce.

Cooking Know-How:

Every time you lift the lid, you lose heat. So, keep the lid on and resist the urge to peek!


Prepare using red peppers.

Nutrition Facts

383 calories; protein 19.4g; carbohydrates 42.3g; fat 14.8g; cholesterol 59.1mg; sodium 840mg. Full Nutrition