Southwest Stuffed Peppers

4.3
(4) 3 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

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 recipe revisions. Give it a try!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 2 Vegetable
  • 2 Fat

Nutrition Bonus

You'd never guess that this low-calorie low-fat version of stuffed peppers can fit into your healthful eating plan. Not only do the yellow peppers provide an excellent source of vitamin C, but the red peppers also provide a good source of vitamin A.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 15mg
Sodium 490mg
Carbohydrate 43g
Dietary fiber 8g
Sugars 6g
Protein 12g
   
Vitamin A 45 %DV
Vitamin C 180 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Carol Horvath | Sat, Jul 6 2013 7:54 AM

    I added chicken and some mexican seasoning - delicious!

  • Suzannehen | Mon, Jul 1 2013 10:49 AM

    The only thing I'd change about this recipe is to make it with brown rice or quinoa. Just reading the ingredients makes my mouth water. Thank you for a delicious veggie recipe.

  • candymtn | Thu, Feb 7 2013 5:54 PM

    My go to favorite for Meatless Mondays. I change it up using Spanish Rice. Love it!

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