Grilled Italian Stuffed Peppers

• 1-3/4 cups water, divided
• 1-1/2 cups instant brown rice, uncooked
• 2 cups frozen BOCA Veggie Ground Crumbles
• 1 small zucchini, chopped
• 1 tsp. Italian seasoning
• 1-1/2 cups low-fat spaghetti sauce, divided
• 1 -1/2 cups shredded part-skim mozzarella cheese, divided Target 2 For $5.00 thru 02/06
• 1 large each red, yellow and green peppers, cut lengthwise in half, seeded Target 1 pkg For $2.99 thru 02/06

1. Heat grill to medium-high heat.
2. Bring 1-1/2 cups water to boil in medium saucepan.
3. Add rice; cover.
4. Simmer 5 min.
5. Remove from heat; let stand 5 min.
6. Stir in crumbles, zucchini, seasoning and 1 cup each spaghetti sauce and cheese.
7. Spoon into peppers; top with remaining spaghetti sauce and cheese.
8. Place each filled pepper half on center of 12-inch square sheet of heavy-duty foil.
9. Bring up foil sides.
10. Spoon 1 Tbsp.
11. of the remaining water onto bottom of each foil packet.
12. Double fold top and ends to seal packet, leaving room for heat circulation inside.
13. Grill packets, on covered grill, 20 to 25 min.
14. or until filling is heated through and peppers are crisp-tender.

water, instant brown rice, veggie ground crumbles, zucchini, italian seasoning, lowfat spaghetti sauce, mozzarella cheese, red

Taken from www.kraftrecipes.com/recipes/grilled-italian-stuffed-peppers-90104.aspx (may not work)