Slow-Cooker Stuffed Peppers

Ingredients

• 0.5 cup original barbecue sauce divided kraft
• 4 small pasilla peppers green
• 1 cup rice white instant uncooked
• 0.5 lb ground beef lean
• 1 cup peas frozen
• 4 oz velveeta blocks mini cut into 1/2-inch cubes
• 0.8 cup water divided

Equipment

• slow cooker

Directions

1. Cut peppers lengthwise in half.
2. Remove and discard membranes and seeds.
3. Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into peppers.
4. Combine remaining water and barbecue sauce in slow cooker sprayed with cooking spray.
5. Add peppers, filled sides up; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
6. Serve peppers topped with barbecue sauce from slow cooker.