Santa Fe Meatless Stuffed Peppers

• 3 Tbsp. instant brown rice, uncooked
• 1/4 cup BOCA Meatless Ground Burger
• 1/4 cup frozen corn
• 1/4 cup TACO BELL Thick & Chunky Medium Salsa
• 1 oz. KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 Tbsp. fresh cilantro, chopped
• 1 medium green pepper, stem removed, cut in half
• 1 Tbsp. PLANTERS Walnuts, chopped
• 6 oz. nonfat yogurt, favorite flavor
• 1 16 fl oz bottle , favorite flavor

1. Cook rice as directed on package.
2. Spray medium nonstick skillet with cooking spray.
3. Heat and stir ground burger, corn and 1/8 cup of the salsa on medium heat 5 min.
4. or until thawed.
5. Remove from heat.
6. Stir in cooked rice, cheese and cilantro.
7. Mix remaining salsa and 2 Tbsp.
8. water in bottom of 8-inch baking dish.
9. Spoon burger mixture firmly into pepper halves and place in dish.
10. Cover with foil.
11. Bake at 400F for 30 min.
12. Spoon sauce from bottom of dish over peppers before serving.
13. For dessert, stir the walnuts into yogurt and enjoy.
14. Serve with a bottle of CRYSTAL LIGHT.

instant brown rice, ground burger, frozen corn, taco, milk, fresh cilantro, green pepper, walnuts, nonfat yogurt

Taken from www.kraftrecipes.com/recipes/santa-fe-meatless-stuffed-peppers-59524.aspx (may not work)