Slow-Cooker Stuffed Peppers

• 4 large green peppers (1-1/2 lb./675 g)
• 1/2 lb. (225 g) lean ground pork
• 1-1/3 cups long-grain brown rice, uncooked
• 1 cup frozen peas
• 1 cup Cracker Barrel Shredded Tex Mex Cheese, divided
• 1/2 cup Bull's-Eye Barbecue Sauce, divided
• 1/2 cup water

1. Cut thin slice off top of each pepper.
2. Remove membranes and seeds; discard with tops.
3. Combine meat, rice, peas, 1/2 cup cheese and 1/4 cup barbecue sauce; spoon into peppers.
4. Top with remaining cheese.
5. Pour water and remaining barbecue sauce into slow cooker.
6. Stand peppers in slow cooker; cover with lid.
7. Cook on LOW 4 to 5 hours (or on HIGH 2-1/2 to 3-1/2 hours).
8. Serve peppers topped with sauce.

green peppers, lean ground pork, longgrain brown rice, frozen peas, bullseye, water

Taken from www.kraftrecipes.com/recipes/slow-cooker-stuffed-peppers-83702.aspx (may not work)