Southwest Stuffed Peppers

Ingredients

• 15 oz black beans rinsed canned
• 11 oz regular corn drained canned
• 1 cup four cheese shredded mexican style kraft finely
• 0.5 tsp chili powder 
• 1 cup rice long-grain white cooked
• 0.3 tsp garlic powder 
• 0.3 tsp ground cumin 
• 1 Tbsp olive oil 
• 0.3 tsp onion powder 
• 2  and peppers green red yellow seeded
• 1  pkt. shake ‘n bake seasoned panko seasoned coating mix 
• 1 cup zucchini chopped

Equipment

• bowl
• grill
• aluminum foil

Directions

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