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Main dishes

Southwest Stuffed Peppers

Southwest Stuffed Peppers recipe
photo by:kraft
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. You can still make this tasty recipe with our...read more
time
prep:
15 min
total:
55 min
servings
total:
6 servings
More great cheese recipes

What You Need

1
pkt.  SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1/2
tsp.  chili powder
1/4
tsp.  ground cumin
1/4
tsp.  garlic powder
1/4
tsp.  onion powder
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese
1
can   (15 oz.) black beans, rinsed
1
can   (11 oz.) corn, drained
1
cup  chopped zucchini
1
cup  cooked long-grain white rice
2
 each green, red and yellow peppers, cut lengthwise in half, seeded
1
Tbsp.  olive oil

Make It

HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.

COMBINE coating mix and seasonings in medium bowl; stir in cheese. Reserve 1/2 cup cheese mixture. Mix remaining cheese mixture with beans, corn, zucchini and rice.

BRUSH pepper halves with oil; fill with bean mixture. Top with reserved cheese mixture.

COVER grill grate (over unlit burner) with foil. Place peppers on foil; cover grill with lid. Grill 25 to 30 min. or until peppers are tender and filling is heated through, monitoring for consistent grill temperature and rearranging peppers occasionally to prevent burning.

Kraft Kitchens Tips

Note
We revised this recipe to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Southwest Three Cheese substitution guide.
Use Your Oven
Heat oven to 375ºF. Stuff pepper halves as directed; place in 13x9-inch baking dish. Bake 25 to 30 min. or until peppers are tender and filling is heated through.
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