2 each green, red and yellow peppers, cut lengthwise in half, seeded
1 Tbsp. olive oil
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Let's Make It
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
Combine coating mix and seasonings in medium bowl; stir in cheese. Reserve 1/2 cup cheese mixture. Mix remaining cheese mixture with beans, corn, zucchini and rice.
Brush pepper halves with oil; fill with bean mixture. Top with reserved cheese mixture.
Cover grill grate (over unlit burner) with foil. 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.
We revised this recipe to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Southwest Three Cheese substitution guide.
Use Your Oven
Heat oven to 375ºF. Stuff pepper halves as directed; place in 13x9-inch baking dish. Bake 25 to 30 min. or until peppers are tender and filling is heated through.
You'd never guess that this low-calorie, low-fat version of stuffed peppers can fit into your healthful eating plan. Not only do the peppers provide an excellent source of vitamin C, but they also provide a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.