4 medium bell peppers
1/2 pound ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas
1/4 pound (4 oz.) VELVEETA®, 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.
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).
COOKING KNOW-HOW: Every time you lift the lid, you lose heat. So, keep the lid on and resist the urge to peek!
SERVING SUGGESTION: Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Per Serving: cal. (kcal) 410, Fat, total (g) 15, chol. (mg) 60, sat. fat (g) 7, carb. (g) 51, fiber (g) 4, sugar (g) 25, pro. (g) 20, vit. A (IU) 1458, vit. C (mg) 53, sodium (mg) 1010, calcium (mg) 202, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet