3/4 cup KRAFT Shredded Sharp Cheddar Cheese, divided
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Let's Make It
Heat oven to 400ºF.
Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.
Prepare using extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Reheat leftover meat mixture, then use to make your favorite tacos, tostadas or nachos.
Garnish with 2 Tbsp. chopped fresh cilantro before serving.
How to Prevent Peppers from Tipping Over in Baking Dish
Use sharp knife to cut a thin slice off bottom of each pepper before standing in baking dish to fill.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 8g
* 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.