Cook and stir carrots and fennel in medium skillet sprayed with cooking spray on medium heat 3 to 5 min. or until crisp-tender. Cool slightly.
Meanwhile, cut peppers lengthwise in half; remove and discard stem, seeds and membranes.
Mix chicken, rice, mozzarella and 3/4 cup pasta sauce just until blended. Add carrot mixture; mix lightly. Spoon into pepper halves.
Place, filled sides up, in shallow baking dish sprayed with cooking spray; sprinkle with Parmesan.
Mix water and remaining pasta sauce until blended; pour into baking dish, being careful to not pour over peppers. Cover.
Bake 40 to 45 min. or until chicken mixture is done (165°F), uncovering after 35 min.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 filled pepper half each
* 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.