SANTA FE STUFFED PEPPERS FOR TWO

Santa Fe Stuffed Peppers for Two image

This Southwestern spin on stuffed peppers for two boasts a filling of meatless crumbles, corn, salsa, brown rice, cheese and (of course!) fresh cilantro.

Provided by My Food and Family

Categories Home

Time 40m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 cup frozen BOCA Veggie Ground Crumbles
1/2 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup cooked long-grain brown rice
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 Tbsp. chopped fresh cilantro
1/4 cup water
1 large red pepper, cut lengthwise in half, seeded

Steps:

Heat oven to 400ºF.
Cook crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice, cheese and cilantro.
Pour water into 8-inch square baking dish. Add pepper halves, cut sides up; fill with crumbles mixture. Cover.
Bake 30 min. or until peppers are crisp-tender and filling is heated through.

Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 24 g