This Southwestern spin on stuffed peppers for two boasts a filling of meatless crumbles, corn, salsa, brown rice, cheese and (of course!) fresh cilantro.
What You Need
Original recipe yields 2 servings
1 cup frozen BOCA Veggie Ground Crumbles
1/2 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup cooked long-grain brown rice
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 Tbsp. chopped fresh cilantro
1/4 cup water
1 large red pepper, cut lengthwise in half, seeded
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Let's 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, cheese and cilantro.
Pour water into 8-inch square baking dish. Add pepper halves, cut sides up; fill with crumbles mixture. Cover.
Bake 30 min. or until peppers are crisp-tender and filling is heated through.
Top with fresh cilantro leaves before serving.
For a change of pace, prepare using a green, yellow or orange bell pepper.
This meatless dish has wholesome ingredients from several food groups.
This recipe can easily be doubled or tripled. Just prepare as directed, using a large enough baking dish to fit all the pepper halves.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.