Green bell pepper halves are stuffed with ground veal, sun-dried tomatoes, cauliflower, salad dressing mix and fat-free cheddar for a savory entrée.
What You Need
Original recipe yields 4 servings
3/4 cup sun-dried tomatoes
1 cup boiling water, divided
3/4 lb. ground veal
1/4 cup finely chopped cauliflower
1 env. GOOD SEASONS Balsamic Dressing & Recipe Mix
1 tsp. crushed red pepper
1 egg white
1 cup KRAFT Shredded Fat Free Cheddar Cheese
2 large bell peppers, halved, seeded
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Let's Make It
Place tomatoes in large bowl. Pour 1/4 cup boiling water over tomatoes; let stand 5 minutes. Drain tomatoes; chop into 1/4-inch pieces. Return to bowl. Add veal, cauliflower, dressing mix, red pepper and egg white; mix well. Stir in cheese.
Spoon veal mixture into pepper halves. Place in 8- or 9-inch square baking pan. Spray filling with cooking spray; cover loosely with foil. Pour remaining 3/4 cup boiling water into pan.
Bake at 375°F for 30 minutes. Uncover. Bake an additional 15 minutes or until filling is lightly browned and thoroughly heated.
Substitute ground turkey for ground veal.
Prepare as directed, using your favorite flavor prepared GOOD SEASONS Dressing Mix.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.