1 cup Cracker Barrel Shredded Tex Mex Cheese, divided
1/2 cup Bull's-Eye Barbecue Sauce, divided
1/2 cup water
YIELD 4 servings, 1/4 recipe (377 g) each
1. Cut thin slice off top of each pepper. Remove membranes and seeds; discard with tops. Combine meat, rice, peas, 1/2 cup cheese and 1/4 cup barbecue sauce; spoon into peppers. Top with remaining cheese.
2. Pour water and remaining barbecue sauce into slow cooker. Stand peppers in slow cooker; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2-1/2 to 3-1/2 hours).