Slow Cooker Pork and Brown Rice Stuffed Peppers

Prep Time
4 1/4h
Cook Time
4h 15m
Ready In

"A nice recipe that you may get ready ahead of time and just pop in the slow cooker 4 hours before serving. This is a Kraft recipe withmodifications by me. If you do not like spicy use lean ground pork or mild Italian sausages"

Original recipe yields 4 servings


  • Serving Size: 1 (413.2 g)
  • Calories 743
  • Total Fat - 39.8 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 81.7 mg
  • Sodium - 1636 mg
  • Total Carbohydrate - 68.2 g
  • Dietary Fiber - 6 g
  • Sugars - 15.3 g
  • Protein - 27.8 g
  • Calcium - 307.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 100.7 mg
  • Thiamin - 0.6 mg

Step 1

Mix together the meat, rice, peas, 1/4 cup BBQ sauce & !/2 cup cheese

Step 2

Stuff the pepper with the meat mixture

Step 3

Top the peppers with the remaining cheese

Step 4

Place the cut off lids in the slow cooker and place the peppers on top of them.

Step 5

Pour the water and remaining BBQ sauce into the slow cooker

Step 6

Cover with lid turn to low and cook for 4 1/4 hours or until they are ready

Tips & Variations

No special items needed.



I made changes and baked them in the oven, I didn't want to take out my slowcooker yet, I added in a few tablespoons of double strength taco seasoning in the sausage meat, these turned out delicious, Bergy thanks!

review by:
(20 Oct 2015)


I made this using a mixture of 1 cup frozen carrots, corn and peas and only used 1 cup of the instant rice and stuffed the mixture into 3 rather large bell peppers. This turned out perfectly delicious. I'm so glad I tried this, it will be made many times over.

review by:
(16 Nov 2014)