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 CLASSICO FAMILY FAVORITES Traditional Pasta Sauce, divided
• 1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 1 large each red, yellow and green pepper, 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 pasta sauce and cheese; spoon into peppers.
7. Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil.
8. Top with remaining sauce and cheese.
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 packets, leaving room for heat circulation inside.
13. Grill 20 to 25 min.
14. or until peppers are crisp-tender and filling is heated through (160 degrees F).

water, instant brown rice, veggie ground crumbles, zucchini, italian seasoning, pasta sauce, milk, red

Taken from www.kraftrecipes.com/recipes/grilled-italian-stuffed-peppers-75368.aspx (may not work)