Main dishes

Meatless Stuffed Peppers

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photo by:kraft

time

prep:

20 min

total:

40 min

servings

total:

8 servings

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What You Need

1-1/2

cups chopped fresh mushrooms

1/2

cup chopped onions

1/2

cup chopped red peppers

Tbsp. oil

1/2

cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked

can (15 oz.) chickpeas (garbanzo beans), rinsed

egg, beaten

1/2

tsp. dried thyme leaves

cup KRAFT 2% Milk Shredded Cheddar Cheese, divided

green peppers, cut lengthwise in half, seeded and parboiled

Make It

HEAT oven to 350°F.

COOK and stir mushrooms, onions and red peppers in oil in large nonstick skillet until crisp-tender.

STIR in cereal, beans, egg, thyme and 1/2 cup cheese; spoon into pepper shells in 13x9-inch pan. Top with remaining cheese.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Substitute

Substitute black beans for garbanzo beans.

How to Parboil Peppers

Bring 3 qt. water to boil in large saucepan. Add seeded pepper halves; simmer on low heat 5 min. or just until peppers are tender. Drain peppers; cool slightly.

servings

total:
8 servings

healthy living information

Good source of calcium

Good source of vitamin A or C

Low sodium

carb choices

carb choices:
1-1/2

diet exchange

1 Starch + 1 Vegetable + 1 Meat (L) + 1/2 Fat

nutrition bonus

Give this meatless low-sodium dish a try! Not only are the peppers an excellent source of vitamin C, but they are also a good source of vitamin A. In addition, the cereal contributes a good source of iron and the cheese provides calcium.