10 banana peppers
8 oz. Velveeta cheese
1 c. cooked rice
1 can biscuits, 5 count
1 can Rotel

Split banana peppers and remove seeds and veins. Cube cheese and microwave until melted. Stir cooked rice into melted cheese. Stuff each pepper with cheese/rice mixture. Roll each biscuit very thin and cut in half. Place in greased baking dish. Spoon Rotel over peppers keep liquid to a minimum. Bake at 400 degrees until biscuits are flaky.