This is a wee bit different from my other recipe, hence the title… Stuffed Peppers II 4 green peppers 1/2 lb lean ground beef 1 cup instant white rice, uncooked 1 cup frozen peas 3/4 cup water, divided 1/2 cup BBQ sauce (homemade or bottled), divided 1/4 lb American cheese, cut into 1/2-inch cubes 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.
Add peppers, filled sides up. Top with cheese. 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. Serves 4