Tri-Color Stuffed Peppers

INGREDIENTS :

2 cups frozen BOCA Ground Crumbles

1 pkg. (10 oz.) frozen corn

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1-1/2 cups cooked instant brown rice

1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided

1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed

1/2 cup water

COOKING DIRECTIONS :

HEAT oven to 400°F . Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 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 with foil.

BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.

MORE :

Substitute

Substitute white rice for the brown rice.

Best of Season

Recipe can be prepared using whatever color peppers are most readily available.

NUTRITION INFO :

Calories

260

Total fat

5 g

Saturated fat

2.5 g

Cholesterol

10 mg

Sodium

790 mg

Carbohydrate

40 g

Dietary fiber

7 g

Sugars

7 g

Protein

17 g

Vitamin A

45 %DV

Vitamin C

110 %DV

Calcium

35 %DV

Iron

10 %DV

Healthy Living Information

Low fat

Low calorie

Diet Exchange

2 Starch + 1 Vegetable + 2 Meat (VL) + 1/2 Fat

Nutrition Bonus

For a low-calorie, low-fat meal, try this Southwestern twist on a family favorite. As a bonus, the peppers provide a good source of both vitamins A and C.