Santa Fe Stuffed Peppers

• 1 Tbsp. olive oil
• 2 cups BOCA Meatless Ground Burger
• 1 cup frozen corn
• 1 cup TACO BELL Thick & Chunky Mild Salsa
• 3 cups brown rice, cooked
• 2/3 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
• 2 Tbsp. fresh cilantro, chopped
• 4 large red peppers, cut in half lengthwise, seeds removed
• 4 small whole wheat dinner s
• 4 tsp. trans fat free canola-based soft margarine
• 32 fl oz (4 cups) drinking water

1. PREHEAT oven to 400F.
2. HEAT olive oil in a large non-stick skillet.
3. MIX ground burger, corn and salsa and cook on medium heat 5 minutes or until thoroughly heated, stirring frequently.
4. Remove from heat.
5. Add rice, cheese and cilantro; mix well.
6. POUR 1/2 cup of water into 8-inch square baking dish.
7. Spoon 1/4 of the burger mixture into each pepper pepper halves; place in dish.
8. Cover with foil.
9. Bake for 30 min.
10. or until peppers are tender.
11. COMPLEMENT each stuffed pepper with a dinner roll spread with 1 tsp.
12. margarine.
13. SERVE each person an 8 fl oz (1 cup) glass of water with their dinner.

olive oil, ground burger, frozen corn, taco, brown rice, milk, fresh cilantro, red peppers, whole wheat dinner s, trans fat free, water

Taken from www.kraftrecipes.com/recipes/santa-fe-stuffed-peppers-110233.aspx (may not work)