Tri-Color Stuffed Peppers

Prep Time:15 min
Total Time:65 min
Makes:6 servings, one stuffed pepper half each

1/2 pound 96% lean ground beef
1 pkg. (10 oz.) frozen whole kernel corn
1-1/2 cups fat free Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided
1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed
1/2 cup water

PREHEAT oven to 400°F . Mix ground burger, corn and salsa in large nonstick skillet; cook on medium heat 10 min. or until heated through, stirring frequently. Remove from heat. Add rice and 1/2 cup of the cheese; mix well.

SPOON burger mixture evenly into pepper halves; place in 13x9-inch baking dish. Pour water into dish; cover with foil.

BAKE 30 - 40 min. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 10 min. or until burger mixture is heated through and cheese is melted.

PEP Counts for each pepper half = 1 vege, 1 1/4 breads, 2 meats, 1 1/4 fats