Mexican Chicken Stuffed Peppers

• 1 each green, red and yellow bell pepper, cut lengthwise in half, seeded
• 1 onion, chopped
• 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
• 3 cups chopped cooked chicken
• 1-1/2 cups prepared STOVE TOP Cornbread Stuffing Mix
• 1 cup frozen corn
• 1 jalapeno pepper, seeded, minced
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

1. Heat oven to 400 degrees F.
2. Place bell pepper halves, cut sides up, in 13x9-inch baking dish.
3. Bake 10 min.
4. Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min.
5. or until crisp-tender, stirring frequently.
6. Remove from heat.
7. Stir in chicken, stuffing, corn, jalapeno peppers and half the cheese.
8. Spoon chicken mixture into pepper halves.
9. Cover.
10. Bake 15 min.
11. or until filling is heated through.
12. Sprinkle with remaining cheese; bake, uncovered, 5 min.
13. or until melted.

green, onion, vinaigrette, chicken, stove, frozen corn, pepper, four cheese

Taken from www.kraftrecipes.com/recipes/mexican-chicken-stuffed-peppers-181547.aspx (may not work)