Slow-Cooker Stuffed Peppers - cooking recipe

Ingredients

4 green bell peppers
1/2 pound ground pork
1 cup instant white rice, uncooked
1 cup frozen peas
3/4 cup water, divided
1/2 cup KRAFT Original Barbecue Sauce, divided
1/4 pound VELVEETA(R), cut into 1/2-inch cubes

Preparation

Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells.
Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Serve peppers topped with sauce.