Description Edit

Contributed by Paula in California Catsrecipes Y-Group

  • Prep Time: 10 minutes
  • Total Time: 7 hours 10 minutes
  • Makes: 4 servings

Ingredients Edit

Directions Edit

  1. Cut tops off peppers; chop tops, then refrigerate for another use.
  2. Remove seeds from peppers; discard.
  3. Set pepper shells aside.
  4. Mix pork, ½ cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells.
  5. Top evenly with Velveeta.
  6. Pour remaining ¼ cup barbecue sauce into slow cooker; stir in water.
  7. Stand stuffed peppers upright in slow cooker; cover with lid.
  8. Cook 5 to 7 hours on low (or 2½ to 3½ hours on high).

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