KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Meatless Stuffed Peppers

photo by:kraft
time
prep:
20 min
total:
40 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1-1/2
cups  chopped fresh mushrooms
1/2
cup  chopped onions
1/2
cup  chopped red peppers
1
Tbsp.  oil
1/2
cup  creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
1
can  (15 oz.) chickpeas (garbanzo beans), rinsed
1
 egg, beaten
1/2
tsp.  dried thyme leaves
1
cup  KRAFT 2% Milk Shredded Cheddar Cheese, divided
4
 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.
K:3029 v0:55110
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email