SLOW COOKER STUFFED PEPPERS

Makes: 4 servings

4 medium bell peppers

1/2 lb. ground pork

3/4 cup 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

CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside. MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA. POUR remaining 1/4 cup barbecue sauce into your Bean pot; stir in water. Stand stuffed peppers upright in Bean Pot; cover with lid. Cook 5 to 7 hours on 250 degrees

(or 2-1/2 to 3-1/2 hours on 300 degrees).