In a large nonstick skillet, cook the corn, ground crumbles and salsa on medium heat for about 5 minutes (until heated through), stirring frequently. Remove from the heat and stir in ½ cup cheese and the rice; spoon into the pepper halves.
Place in a 13x9-inch baking dish. Pour water into the bottom of the dish; cover.
Bake for about 30 minutes at 160 degrees F (until the filling is done and the peppers are tender).
Sprinkle with the remaining ½ cup cheese; bake, uncovered, for about 10 more minutes (until the cheese has melted).
Nutrition Information
Calories: 250 Fat: 5 g Saturated fat: 2.5 g Carbohydrates: 35 g Sugar: 6 g Sodium: 710 mg Fiber: 6 g Protein: 17 g Cholesterol: 10 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-vegetarian-stuffed-peppers-recipe/