If you like your stuffed peppers cheesy and saucy, you'll like this combination of ground beef and zucchini with pasta sauce and mozzarella cheese.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra-lean ground beef
1-1/2 cups plus 6 Tbsp. water, divided
1-1/2 cups instant brown rice, uncooked
1 small zucchini, chopped
1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
1 each large green, red and yellow pepper, cut lengthwise in half, seeded
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How do I make it ?
Heat barbecue to medium-high heat.
Brown meat in skillet. Meanwhile, bring 1-1/2 cups water to boil in large saucepan. Stir in rice; cover. Simmer 5 min. Remove from heat; let stand 5 min.
Add meat to rice along with the zucchini, and 1 cup each of the pasta sauce and cheese.
Place 1 pepper half in centre of each of 6 large sheets heavy-duty foil; fill with meat mixture. Top with remaining sauce and cheese. Bring up foil sides. Add 1 Tbsp. of the remaining water to each packet. Double-fold top and ends to seal each packet.
Grill 20 to 25 min. or until filling is heated through and peppers are crisp-tender. Cut slits in foil to release steam before opening packets.
Kraft Kitchen Tips!
Use Your Oven
Heat oven to 375°F. Place filled pepper halves in 13x9-inch baking dish. Add remaining 6 Tbsp. water to dish; cover. Bake 30 min. or until filling is heated through and peppers are crisp-tender.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 6 g
Cholesterol 65 mg
Sodium 400 mg
Total carbohydrate 29 g
Dietary fibre 4 g
Sugars 5 g
Protein 27 g
6 servings, 1 stuffed pepper (265 g) each
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.