Comida Kraft
Recipe Box

Italian Grilled Stuffed Peppers

Prep Time
20
min.
Total Time
45
min.
Servings

6 servings.

Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!

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What You Need

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Make It

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  • 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 pasta sauce and cheese; spoon into peppers.
  • Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. 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 peppers are crisp-tender and filling is heated through (160ºF).

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 peppers are crisp-tender and filling is heated through (160ºF).

Shortcut

Omit 1-1/2 cups water. Prepare recipe as directed, substituting 2 cups leftover cooked brown rice for the cooked instant brown rice.

Serving Suggestion

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

Servings

  • 6 servings.

Healthy Living

  • Low fat
  • Low calorie
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 2 Meat (L)

Nutrition Bonus

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.

Nutritional Information

Serving Size 6 servings.
AMOUNT PER SERVING
Calories 260
Total fat 6g
Saturated fat 3g
Cholesterol 15mg
Sodium 640mg
Carbohydrate 33g
Dietary fiber 5g
Sugars 6g
Protein 20g
% Daily Value
Vitamin A 35 %DV
Vitamin C 120 %DV
Calcium 50 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from So good! So good! I used the oven directions and ground venison instead of Boca. (It's comparable in calorie content. And I have a freezer full!) For a sharper taste I used half fat free mozzarella and half 2% cheddar. The peppers were a bit crisper than my husband and I like. I think next time, and I will make these again!, I'll steam or boil the peppers first. I served my two year old girls just the filling. They loved it. Looking forawrd to the leftovers for lunch!
Date published: 2005-12-22
Rated 5 out of 5 by from I am vegetarian; my boyfriend is not. I am vegetarian; my boyfriend is not. For his, I used a mixture of ground sage & ground hot sausage. He loves sausage. For both of ours, I ommitted the zuchini (didn't have on hand) and added chopped onion and garlic. I also substituted tomato sauce for the spagheti sauce. These came out great! I've been trying to use the grill lately so I don't heat up the kitchen with the oven. The consistancy and taste was wonderful.
Date published: 2006-07-31
Rated 4 out of 5 by from I have never made stuffed peppers before, but this turned out excellent! I have never made stuffed peppers before, but this turned out excellent! We made them in the oven and they were perfect. The only thing I suggest is that when they say to buy "large peppers", they mean it! Mine were kind of small, so we had alot of filling left over, but hey, we ate that all by itself! Very good.
Date published: 2007-08-29
Rated 3 out of 5 by from I changed up the meat in this recipe. I changed up the meat in this recipe. i used lean ground beef instead. other than that, it was really good. easy to make and easy cleanup. my husband loved it but im not big on eating a whole bell pepper so i only ate the filling and about 2 bites of the pepper itself. overall we loved this one. its a keeper!
Date published: 2007-01-15
Rated 4 out of 5 by from Very tasty, and easy to make. Very tasty, and easy to make. I used regulaar rice and added a clove a minced garlic and an extra packet of Boca to the recipe, then grilled it on an electric griddle. I had LOTS of filling left over, probably enough to fill 3 more whole peppers. Will make this again!
Date published: 2008-01-20
Rated 3 out of 5 by from We used ground turkey and added some chili like another cook suggested. We used ground turkey and added some chili like another cook suggested. It was pretty good but not really worth the effort to make again. I do like the idea of it being served in the pepper so I am going to try and make some other dishes served like this.
Date published: 2006-04-25
Rated 4 out of 5 by from This was overall very good. This was overall very good. I think my new outdoor grill may have been too hot because I burned the peppers a little bit but it still tasted very good. Next time I will try cooking it in the oven or lowering the temp on my grill.
Date published: 2007-08-24
Rated 5 out of 5 by from Great recipe, I have made it a few times with the oven directions and now I plan to make it on the... Great recipe, I have made it a few times with the oven directions and now I plan to make it on the grill. Can't wait to try it that way. This is an easy dish to incorporate help from my 3 year old. He loves to make it and eat it.
Date published: 2006-05-30
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