Santa Fe Stuffed Peppers for Two

• 1 cup frozen BOCA Veggie Ground Crumbles
• 1/2 cup frozen corn
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 3/4 cup cooked long-grain brown rice
• 1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
• 1 Tbsp. chopped fresh cilantro
• 1/4 cup water
• 1 large green pepper, cut lengthwise in half, seeded

1. Heat oven to 400 degrees F.
2. Cook crumbles, corn and salsa in large nonstick skillet on medium heat 5 min.
3. or until heated through, stirring frequently.
4. Remove from heat.
5. Stir in rice, cheese and cilantro.
6. Pour water into 8-inch square baking dish.
7. Spoon crumbles mixture into pepper halves; place in dish.
8. Cover.
9. Bake 30 min.
10. or until peppers are crisp-tender and filling is heated through (160 degrees F).

veggie ground crumbles, frozen corn, taco, brown rice, milk, fresh cilantro, water, green pepper

Taken from www.kraftrecipes.com/recipes/santa-fe-stuffed-peppers-for-two-54232.aspx (may not work)