1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
2 large red peppers
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
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Let's Make It
Heat oven to 400ºF.
Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate for another use. (See Tip.)
Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 10 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
Bake 35 to 40 min. or until peppers are tender. Serve topped with sauce from baking dish.
Reheat leftover meat mixture, then use to prepare your favorite tacos, tostadas or nachos.
Garnish with 2 Tbsp. chopped fresh cilantro before serving.
How to Prevent Peppers from Tipping Over in Baking Dish
Use sharp knife to cut a thin slice off bottom of each pepper before standing in baking dish to fill.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 39g
Dietary Fibers 6g
* 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.