Southwest Stuffed Peppers

• 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
• 1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1 can (15 oz.) black beans, rinsed
• 1 can (11 oz.) corn, drained
• 1 cup chopped zucchini
• 1 cup cooked long-grain white rice
• 2 each green, red and yellow peppers, cut lengthwise in half, seeded
• 1 Tbsp. olive oil

1. Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
2. Close lid; heat grill to 375 degrees F.
3. Combine coating mix and seasonings in medium bowl; stir in cheese.
4. Reserve 1/2 cup cheese mixture.
5. Mix remaining cheese mixture with beans, corn, zucchini and rice.
6. Brush pepper halves with oil; fill with bean mixture.
7. Top with reserved cheese mixture.
8. Cover grill grate (over unlit burner) with foil.
9. Place peppers on foil; cover grill with lid.
10. Grill 25 to 30 min.
11. or until peppers are tender and filling is heated through, monitoring for consistent grill temperature and rearranging peppers occasionally to prevent burning.

n, chili powder, ground cumin, garlic powder, onion powder, four cheese, black beans, corn, zucchini, white rice, green, olive oil

Taken from www.kraftrecipes.com/recipes/southwest-stuffed-peppers-136919.aspx (may not work)