Tri-Color Stuffed Peppers

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  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: 6 servings
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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

Directions

  1. 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.
  2. SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
  3. BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
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