QueenBeeGrannyJean
03-15-2007, 08:46 PM
Makes: 4 servings
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 water
CUT 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).
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 water
CUT 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).