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Main dishes

Tri-Color Stuffed Peppers

Tri-Color Stuffed Peppers recipe
photo by:kraft
Fresh peppers get a tasty filling of Southwest flavors to complement their sweetness and show the family that eating well can be fun and colorful.
15 min
55 min
6 servings
More great cheese recipes

What You Need

cups  frozen BOCA Veggie Ground Crumbles
pkg.  (10 oz.) frozen corn
cups  TACO BELL® Thick & Chunky Salsa
cups  cooked instant brown rice
cup  KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
cup  water

Make It

HEAT oven to 400ºF.

COOK crumbles, corn and salsa in large nonstick skillet on medium heat 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.

BAKE 30 min. or until cooked through (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until cheese is melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute white rice for the brown rice.
Best of Season
Recipe can be prepared using whatever color peppers are most readily available.
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