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Makes 6 servings.
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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 filling is heated through and peppers are crisp-tender.
Omit 1-1/2 cups water. Prepare as directed, using 2 cups leftover cooked brown rice.
This flavorful dish is low in both calories and fat. It's also a good source of calcium from the cheese and high in vitamin C from the combination of peppers.
* 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.