Tri-Color Stuffed Peppers

• 2 cups frozen BOCA Veggie Ground Crumbles
• 1 pkg. (10 oz.) frozen corn
• 1-1/2 cups salsa
• 1-1/2 cups cooked instant brown rice
• 1 cup shredded reduced-fat colby & Monterey Jack cheese, divided
• 1 each large red, yellow and green bell pepper, cut in half lengthwise, seeds removed Target 1 pkg For $2.99 thru 02/06
• 1/2 cup water

1. Heat oven to 400F.
2. Mix crumbles, corn and salsa in large nonstick skillet.
3. Cook on medium heat 5 min.
4. or until heated through, stirring frequently.
5. Remove from heat.
6. Stir in rice and 1/2 cup cheese.
7. Spoon into pepper halves; place in 13x9-inch baking dish.
8. Pour water into bottom of dish; cover with foil.
9. Bake 30 min.
10. ; sprinkle with remaining cheese.
11. Bake, uncovered, 10 min.
12. or until cheese is melted.

veggie ground crumbles, corn, salsa, brown rice, cheese, red, water

Taken from www.kraftrecipes.com/recipes/tri-color-stuffed-peppers-75698.aspx (may not work)