Cheesy Vegetable Rice-Stuffed Peppers

• 10 each bell peppers (assorted colors)
• 2/3 cup butter
• 2-1/2 tsp. curry powder
• 2-1/2 cups fresh mushrooms, chopped
• 2-1/2 cups green onions, chopped
• 2-1/2 cups carrots, finely chopped
• 2 qt. cooked brown rice
• 1-1/2 cups MIRACLE WHIP Dressing
• 1-1/4 qt. low moisture part skim milk mozzarella cheese, divided

1. Cut peppers lengthwise in half; remove stems and seeds.
2. Melt butter in large skillet.
3. Stir in curry powder.
4. Add mushrooms, onions and carrots; stir-fry 2 to 3 min.
5. or until vegetables are crisp-tender.
6. Add rice, dressing and half of the cheese; mix well.
7. Spoon into pepper halves; sprinkle with remaining cheese.
8. Bake in 350F-convection oven 10 to 15 min.
9. or until peppers are tender, rice mixture is heated through and cheese is melted and lightly browned.

bell peppers, butter, curry powder, fresh mushrooms, green onions, carrots, brown rice, miracle whip dressing, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/-1727.aspx (may not work)