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COOK rice as directed on package, omitting salt.
MEANWHILE, cook chops in large nonstick skillet on high heat 2 min. or until bottoms of chops are browned; turn. Sprinkle with oregano; top with peppers, dressing and tomatoes. Bring to boil on medium heat; simmer on low heat 10 min. or until chops are done (145ºF).
REMOVE chops from skillet; cover to keep warm. Cook vegetable mixture on high heat 1 to 2 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
SPOON rice onto serving plates; top with chops. Spoon vegetable mixture over chops; sprinkle with cheese.