Slow Cooker Stuffed Peppers

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  • 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 cheese, cubed
  • 1/2 cup water


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


  2. Mix pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells.

  3. 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).

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