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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 peppers are crisp-tender and filling is heated through (160ºF).
Omit 1-1/2 cups water. Prepare recipe as directed, substituting 2 cups leftover cooked brown rice for the cooked instant brown rice.
Serve with a tossed green salad drizzled with your favorite KRAFT Light Dressing.
This low-calorie low-fat dish is a good source of calcium from the cheese. And as a bonus, the combination of peppers is high in vitamin C.
* 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.
My family loved this, it is different than the one I usually make. It's a keeper.
I made it in the oven
I am going to try and make this into a casserole next time and chop up the peppers. No one ate them and they add SO much flavor!!! We added parm and it took it to another level.