Southwest Stuffed Peppers
Author: Kraft
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
  • 1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
  • ½ tsp. Chili Powder
  • ¼ tsp. Ground Cumin
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • 1 C KRAFT Mexican Style Finely Shredded Four Cheese
  • 1 can (15 oz.) Black Beans, rinsed
  • 1 can (11 oz.) Corn, drained
  • 1 C Chopped Zucchini
  • 1 C Cooked Long-Grain White Rice
  • 2 each Green, Red, and Yellow Peppers, cut lengthwise in half, seeded
  • 1 Tbsp. Olive Oil
  1. HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
  2. COMBINE coating mix and seasonings in medium bowl; stir in cheese. Reserve ½ C cheese mixture. Mix remaining cheese mixture with beans, corn, zucchini, and rice.
  3. BRUSH pepper halves with oil; fill with bean mixture. Top with reserved cheese mixture.
  4. COVER grill grate (over unlit burner) with foil. Place peppers on foil; cover grill with lid. Grill 25 to 30 minutes or until peppers are tender and filling is heated through, monitoring for consistent grill temperature, and rearranging peppers occasionally to prevent burning.
Use Your Oven
Heat oven to 375ºF. Stuff pepper halves as directed; place in 13x9 inch baking dish. Bake 25 to 30 minutes or until peppers are tender and filling is heated through.
Recipe by Market Basket at