1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1 pkg (12 oz pkg.) frozen vegetarian 'meat' crumbles, such as Boca
1/2 cup drained, chopped pimiento-stuffed olives (optional)
1 pkg (5.6 oz.) toasted pine nut couscous
3 green/or red peppers, halved lengthwise, seeded
1-1/2 cups Kraft Italian style reduced-fat shredded cheese
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Let's Make It
Preheat oven to 350°F. Spray large skillet with cooking spray. Heat over med-high heat. Add tomatoes with juices, crumbles, and olives. Cook, stirring, until hot and bubbly. Add couscous with flavor pack and 1/2 cup water. Cover. Remove from heat. Let stand 5 min. Stir.
Place peppers, cut side up in a 13" x 9" baking dish. Fill peppers with couscous mix. Top with cheese. Pour 1/3 cup water into bottom of baking dish. Cover lightly with foil.
Bake 20 minutes. Remove foil. Bake until cheese is melted, 10 minutes.