TRI-COLOR STUFFED PEPPERS

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Tri-Color Stuffed Peppers image

Fresh peppers get a tasty filling of Southwest flavors to complement their sweetness and show the family that eating well can be fun and colorful. Read MoreRead Less

Provided by @MakeItYours

Number Of Ingredients 7

2 cups frozen BOCA Veggie Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
1/2 cup water

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 and 1/2 cup cheese; spoon into pepper halves.
  • Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.
  • Bake 30 min. or until cooked through (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until cheese is melted.

*** Explore more Tri-Color Stuffed Peppers Recipes »

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