Get colorful with our Tri-Color Vegetarian Stuffed Peppers! This Healthy Living vegetarian stuffed peppers dish features BOCA crumbles and salsa, which offer a one-two punch of tantalizing flavor and texture!
What You Need
Original recipe yields 6 servings
2 cups frozen BOCA Veggie Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1-1/2 cups cooked long-grain brown rice
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large green, red and yellow pepper, cut lengthwise in half, seeded
1/2 cup water
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Let's Make It
Heat oven to 400ºF.
Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 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. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Prepare using long-grain white rice.
Best of Season
Prepare using whatever color peppers you have on hand.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.