Tri-Color Stuffed Peppers ( This is a good recipe - Kathy)

By KSmitherman

Ingredients

• 3/4 pound extra lean ground beef
• 1 pkg. (10 oz.) frozen corn
• 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1-1/2 cups cooked instant brown rice
• 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
• 1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
• 1/2 cup water

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400ºF.

Brown meat in a large skillet on medium heat. Add corn and salsa; cook 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.

PLACE in 13x9-inch baking dish. Pour water into bottom of dish; cover.

BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.