Make these Veggie Stuffed Peppers part of your Meatless Monday menu! Along with being extra tasty, this dish also qualifies as a Healthy Living recipe!
What You Need
Original recipe yields 8 servings
1-1/2 cups chopped fresh mushrooms
1/2 cup chopped onion s
1/2 cup chopped red pepper s
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 pepper s, cut lengthwise in half, seeded and parboiled
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.