slow-cooker stuffed peppers

Ingredients

• Servings: 4
• 4 green bell peppers
• 1/2 pound ground lamb
• 1 cup instant white rice, uncooked
• 1 cup frozen peas
• 3/4 cup water, divided
• 1/2 cup kraft original barbecue sauce, divided
• 1/4 pound velveeta®, cut into 1/2-inch cubes

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 15 mins


• 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.