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Vegetarian Stuffed Peppers

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 2 hr 20 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
  • 1 pkg. (12 oz pkg.) frozen vegetarian 'meat' crumbles, such as Boca
  • 1/2 cup drained, chopped pimiento-stuffed olives (optional)
  • 1 pkg. (5.6 oz.) toasted pine nut couscous
  • 3 green/or red peppers, halved lengthwise, seeded
  • 1-1/2 cups Kraft Italian style reduced-fat shredded cheese
make it
Preheat oven to 350°F. Spray large skillet with cooking spray. Heat over med-high heat. Add tomatoes with juices, crumbles, and olives. Cook, stirring, until hot and bubbly. Add couscous with flavor pack and 1/2 cup water. Cover. Remove from heat. Let stand 5 min. Stir.

Place peppers, cut side up in a 13" x 9" baking dish. Fill peppers with couscous mix. Top with cheese. Pour 1/3 cup water into bottom of baking dish. Cover lightly with foil.

Bake 20 minutes. Remove foil. Bake until cheese is melted, 10 minutes.
You won't miss the meat in this dish!
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