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Total:: 1 hr 10 min
Prep:: 15 min
Cook:: 55 min

Yield:: 6 servings

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

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.

TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp

My Private Notes

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