Cut peppers lengthwise in half. Remove and discard membranes and seeds.
Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into peppers.
Combine remaining water and barbecue sauce in slow cooker sprayed with cooking spray. 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).
Serve peppers topped with barbecue sauce from slow cooker.
Every time you lift the lid on the slow cooker, you lose heat. So, keep the lid on and resist the urge to peek.
These delicious low-calorie stuffed peppers make a great weeknight meal that contains vitamin C, thanks to the green peppers and peas.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 44g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.