Go Cards!

Go Cards!

GO Cardinals!

Wednesday, February 3, 2010

Crock Pot Wednesday- stuffed peppers

Slow Cooker Stuffed Peppers
4 medium bell pepper
1/2 lb ground pork
3/4 cup original barbecue sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas
1/4 lb. velvetta pasteurized prepared cheese product, cubed
1/2 cup water
1. Cut tops off pepper; chop topsm then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shell aside.
2. Mix pork; 1/2 cup of the barbecue sauce, the rice and peas, spoon evenly into pepper shells. Top evenly with velveeta
3. Pour remaining 1/4 cup barbecure 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)
Post your slow cooker recipes at diningwithdebbie.blogspot.com

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