Southwest Stuffed Peppers Recipe - Kraft Recipes Top
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Southwest Stuffed Peppers Recipe

Prep Time
15
min.
Total Time
45
min.
Servings

Makes 6 servings.

Bring home some heat with our Southwest Stuffed Peppers Recipe. Cheese, spices, and veggies combine wonderfully in our Southwest Stuffed Peppers Recipe.

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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

  • Makes 6 servings.

Healthy Living

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

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 peppers provide an excellent source of vitamin C, but they also provide a good source of vitamin A.

Nutritional Information

Serving Size Makes 6 servings.
AMOUNT PER SERVING
Calories 290
Total fat 9g
Saturated fat 4g
Cholesterol 15mg
Sodium 510mg
Carbohydrate 42g
Sugars 7g
Protein 12g
% Daily Value
Vitamin A 50 %DV
Vitamin C 230 %DV
Calcium 4 %DV
Iron 10 %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

Rated 3 out of 5 by from I prepared this recipe as directed, and what I ended up with was good, but lacking in taste. I prepared this recipe as directed, and what I ended up with was good, but lacking in taste. The filling mixture was just too dry and tasteless. The next time I prepare this, I will experiment with possibly adding a jar of medium salsa to the filling, and definitely doubling the cheese!
Date published: 2015-07-08
Rated 4 out of 5 by from The only thing I'd change about this recipe is to make it with brown rice or quinoa. 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.
Date published: 2013-07-01
Rated 4 out of 5 by from My go to favorite for Meatless Mondays. My go to favorite for Meatless Mondays. I change it up using Spanish Rice. Love it!
Date published: 2013-02-07
Rated 5 out of 5 by from I added chicken and some mexican seasoning - delicious! I added chicken and some mexican seasoning - delicious!
Date published: 2013-07-06
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