1 large each red, yellow and green pepper, cut lengthwise in half, seeded
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Let's Make It
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
Use Your Oven
Heat oven to 375°F. Omit 1-1/4 cups water. Fill pepper halves as directed; place in 13x9-inch baking dish. Add 1/2 cup water to bottom of dish; cover with foil. Bake 30 min. or until peppers are crisp-tender and filling is heated through (160ºF).
Omit 1-1/2 cups water. Prepare recipe as directed, substituting 2 cups leftover cooked brown rice for the cooked instant brown rice.
Serve with a tossed green salad drizzled with your favorite KRAFT Light Dressing.
This low-calorie low-fat dish is a good source of calcium from the cheese. And as a bonus, the combination of peppers is high in vitamin C.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.