6 whole peppers
1 (approximately 6 oz.) can ham or Hormel Tender Chunk
1 (11 oz.) can corn
1 c. minute rice
1 c. grated Cheddar cheese
1/2 c. Open Pit barbecue sauce
3 slices bread to make fresh crumbs
1/2 c. ketchup
Salt and pepper to taste
Bacon bits (optional)

Cut peppers in half; core. Blanch 5 to 10 minutes. Prepare minute rice according to directions on box. Toast bread; break into crumbs. In large mixing bowl, mix by hand ham, corn, rice, bread crumbs, grated cheese, ketchup, barbecue sauce, salt, and pepper. Place stuffing on pepper halves. If desired, sprinkle on bacon bits and more Cheddar cheese. Bake in shallow glass dish at 350 degrees just until hot (approximately 45 minutes).