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Ingredients
- 1-3/4 cups water, divided
- 1-1/2 cups instant brown rice, uncooked
- 2 cups frozen BOCA Ground Crumbles
- 1 small zucchini, chopped
- 1 tsp. Italian seasoning
- 1-1/2 cups low-fat spaghetti sauce, divided
- 1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 1 large each red, yellow and green pepper, halved lengthwise, seeded
Details
Adapted from kraftfoods.com
Preparation
Step 1
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 spaghetti sauce and cheese. Spoon into peppers; top with remaining spaghetti sauce and cheese.
PLACE each filled pepper half on center of 12-inch square sheet of heavy-duty foil. 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 packets, on covered grill, 20 to 25 min. or until filling is heated through and peppers are crisp-tender.
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 filling is heated through and peppers are crisp-tender.
Creative Leftovers
Omit 1-1/2 cups water. Prepare as directed, using 2 cups leftover cooked brown rice.
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