Slow Cooker Stuffed Peppers
- 4 medium bell peppers
- 1/2 lb. ground pork
- 3/4 cup Bull's-Eye original 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 slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on low (or 2-1/2 to 3-1/2 hours on high).