A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.
What You Need
Original recipe yields 4 servings
1 lb. extra-lean ground beef
1 onion, chopped
1 can (8 oz.) tomato sauce, divided
1 cup shredded zucchini
1 cup cooked long-grain brown rice
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
4 large red peppers
1/4 cup water
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
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Let's Make It
Heat oven to 400°F.
Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.
Prepare using green peppers.
Substitute ground turkey for the ground beef.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 6g
* 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.