Santa Fe Stuffed Peppers for Two

Ingredients

• 0.5 cup milk colby & monterey jack cheeses shredded 2% kraft
• 0.8 cup brown rice long-grain cooked
• 1 Tbsp cilantro leaves fresh chopped
• 0.5 cup regular corn frozen
• 1 large pepper red seeded
• 0.5 cup taco bellâ® & chunky salsa thick
• 1 cup boca veggie ground crumbles frozen
• 0.3 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

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