CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
COMBINE meat, 1/4 cup each water and barbecue sauce, rice and peas; spoon into pepper shells. Top with VELVEETA.
MIX remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).