- 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.
Save 100 calories and 12 grams of fat, including 6 grams of saturated fat, per serving by preparing with extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.