Tri-colored stuffed peppers

also from kraft

Tri-Color Stuffed Peppers
Prep Time: 15 min Total Time: 55 min Makes: 6 servings, one
stuffed pepper half each

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 Cheddar Cheese
1 each: large red, yellow and green bell pepper,
cut lengthwise in half, seeds removed
1/2 cup water

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.