Southwest Stuffed Peppers

Name: Southwest Stuffed Peppers
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can black beans, rinsed; 312 grams can corn, drained; 237 milliliters KRAFT Mexican Style Finely Shredded Four Cheese; 1 teaspoons chili powder; 237 milliliters cooked long-grain white rice; 0 teaspoons garlic powder; 0 teaspoons ground cumin; 1 Tbsp olive oil; 0 teaspoons onion powder; 2 each green, red and yellow peppers, cut lengthwise in half, seeded; 1 pkt. SHAKE â€˜N BAKE Seasoned Panko Seasoned Coating Mix; 237 milliliters chopped zucchini

This recipe serves 6. One portion of this dish contains around 7g of protein, 4g of fat, and a total of 171 calories. Head to the store and pick up onion powder, ground cumin, chili powder, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375F.

Equipment you will use

Grill

Combine coating mix and seasonings in medium bowl; stir in cheese. Reserve 1/2 cup cheese mixture.

Ingredients you will need

Seasoning

Cheese

Equipment you will use

Bowl

Mix remaining cheese mixture with beans, corn, zucchini and rice.

Ingredients you will need

Zucchini

Cheese

Beans

Corn

Rice

Brush pepper halves with oil; fill with bean mixture. Top with reserved cheese mixture.

Ingredients you will need

Cheese

Pepper

Cooking Oil

Cover grill grate (over unlit burner) with foil.

Equipment you will use

Grill

Aluminum 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.

Ingredients you will need

Peppers