One red pepper becomes stuffed peppers for two in this super-simple, super-fast microwave version of a family fave. Oh, and there's VELVEETA in it, too.
What You Need
Original recipe yields 2 servings
1 can (10-1/2 oz.) reduced-fat reduced-sodium condensed beef vegetable soup
1 cup cooked long-grain white rice
2 oz. VELVEETA®, cut into 1/2-inch cubes
1 large red pepper, cut lengthwise in half, seeded
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Let's Make It
Combine soup, rice and VELVEETA; spoon into pepper halves.
Place in microwaveable dish; cover with waxed paper.
Microwave on HIGH 5 min. or until filling is heated through and peppers are crisp-tender.
Prepare as directed, using a yellow or green pepper, and substituting 1 Tbsp. KRAFT Grated Parmesan Cheese for the cubed VELVEETA.
How to Make a Vegetarian-Style Stuffed Pepper
Prepare as directed, substituting 1 can (10-3/4 oz.) minestrone soup for the vegetable beef soup.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 48g
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.