Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium bell peppers
- ½ lb ground pork
- ¾ cup Bull's-eye Original Barbecue sauce, divided
- 1 cup instant white rice, uncooked
- 1 cup frozen peas
- ¼ lb (4 oz) Velveeta pasteurized prepared cheese product, cubed
- ½ cup water
Directions
Cut tops off peppers; chop tops, then refrigerate for another use.
Remove seeds from peppers; discard.
Set pepper shells aside.
Mix pork, ½ cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells.
Top evenly with Velveeta.
Pour remaining ¼ 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 2½ to 3½ hours on high).
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Bell pepper Recipes
Category:Pea Recipes
Category:Gourmandise Recipes
Category:Ground pork Recipes
Category:White rice Recipes
Category:Barbecue sauce Recipes