Main dishes

Southwest Stuffed Peppers

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photo by:kraft

time

prep:

15 min

total:

55 min

servings

total:

6 servings

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What You Need

can (15 oz.) black beans, rinsed

can (11 oz.) corn, drained

cup chopped zucchini

cup cooked long-grain white rice

pkg. (6 oz.) FRESH TAKE Southwest Three Cheese Recipe Cheese Breadcrumb Mix, mixed together

each large green, red and yellow peppers, cut lengthwise in half, seeded

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 first 4 ingredients. Reserve 1/2 cup cheese mixture; stir remaining into bean mixture.

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

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

total:
6 servings

healthy living information

Low calorie

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
3

diet exchange

2-1/2 Starch + 2 Vegetable + 1-1/2 Fat

nutrition bonus

You'd never guess that this low-calorie 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.