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Main dishes

Grilled Italian-Stuffed Peppers

Grilled Italian-Stuffed Peppers recipe
photo by:kraft
Delicious! No one knew I used Boca Burger ;)
posted by
karenjkni
on 9/10/2008
time
prep:
20 min
total:
45 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1-3/4
cups   water, divided
1-1/2
cups  instant brown rice, uncooked
2
cups   frozen BOCA Veggie Ground Crumbles
1
small  zucchini, chopped
1
tsp.  Italian seasoning
1-1/2
cups  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

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 spaghetti sauce and cheese. Spoon into peppers; top with remaining sauce and cheese.

PLACE each filled pepper half on center of 12-inch-square sheet 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 20 to 25 min. or until filling is heated through and peppers are crisp-tender.

Kraft Kitchens Tips

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.
Serving Suggestion
Serve with a tossed green salad drizzled with your favorite KRAFT Light Dressing.
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