Stuffed Peppers with Rice, Cheese & Vegetables

Name: Stuffed Peppers with Rice, Cheese & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra virgin olive oil; 2 peeled garlic cloves, minced; 1 lb. medium size fresh , sliced; 1 tsp. dried basil leaves; 1 tsp. dried oregano leaves; 1 Tbsp. very low-sodium beef bouillon granules; 1-1/2 cups instant white rice, uncooked; 1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese; 4 medium red peppers, tops removed, seeded; 1-1/2 cups reduced sodium spaghetti sauce; 3 Tbsp. balsamic vinegar; 1 tsp. granulated sugar; 8 cups chopped romaine lettuce; 2 medium tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09; 1 carrots, grated Target 2 lb For $3.00 thru 02/06; 32 fl oz (4 cups) fat-free milk

Servings: persons

1 Tbsp. extra virgin olive oil
2 peeled garlic cloves, minced
1 lb. medium size fresh , sliced
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 Tbsp. very low-sodium beef bouillon granules
1-1/2 cups instant white rice, uncooked
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
4 medium red peppers, tops removed, seeded
1-1/2 cups reduced sodium spaghetti sauce
3 Tbsp. balsamic vinegar
1 tsp. granulated sugar
8 cups chopped romaine lettuce
2 medium tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09
1 carrots, grated Target 2 lb For $3.00 thru 02/06
32 fl oz (4 cups) fat-free milk

1
Preheat oven to 350F.
2
Coat a baking dish with cooking spray.
3
Heat oil and garlic in small nonstick skillet; add mushrooms, basil, oregano and bouillon granules.
4
Saute just until garlic and mushrooms are softened, about 3 to 5 min.
5
Set aside.
6
Prepare rice according to package instructions.
7
Combine cooked rice, 1/2 of mushroom mixture, and cheese in a small bowl; mix gently.
8
Stuff rice mixture into peppers, packing tightly.
9
Place remaining mushroom mixture in bottom of pan and sit stuffed peppers on top.
10
Pour spaghetti sauce over top of peppers.
11
Cover tightly and bake 30 min., or until peppers are just fork tender.
12
Serve each person 1 pepper with 1/4 of mushroom mixture from pan bottom.
13
Blend vinegar with sugar and favorite herbs and spices; toss with lettuce, tomatoes and carrots; divide evenly into 4 bowls.
14
Serve each an 8 fl oz glass of milk with the meal.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tbsp. extra virgin olive oil, 2 peeled garlic cloves, minced, 1 lb. medium size fresh , sliced, 1 tsp. dried basil leaves, and more.

Yes, Stuffed Peppers with Rice, Cheese & Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!