Tri-Color Stuffed Peppers

Name: Tri-Color Stuffed Peppers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 2 cups frozen BOCA Ground Crumbles; 1 pkg. (10 oz.) frozen corn; 1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa; 1-1/2 cups cooked instant brown rice; 1 cup KRAFT 2% Milk Shredded Cheddar Cheese; 1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed; 1/2 cup water

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Total: 1 hr 10 min

Prep: 15 min
Cook: 55 min

Yield: 6 servings

Total: 1 hr 10 min

Prep: 15 min
Cook: 55 min

Yield: 6 servings

Ingredients

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2 cups frozen BOCA Ground Crumbles

1 pkg. (10 oz.) frozen corn

1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

1-1/2 cups cooked instant brown rice

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed

1/2 cup water

Directions

HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 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 with foil.
BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
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