Italian Stuffed Green Peppers

• 3 green peppers, cut lengthwise in half
• 1/3 cup green onion slices
• 1 clove garlic, minced
• 1 Tbsp. butter or margarine
• 1 can (8 oz.) tomato sauce
• 2 cups hot cooked rice
• 1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
• 3/4 tsp. dried oregano leaves

1. Remove seeds from peppers.
2. Bring 1-1/2 qt.
3. (6 cups) water to boil in Dutch oven on medium-high heat.
4. Add green peppers.
5. Reduce heat to medium-low; simmer 5 minutes or until peppers are crisp-tender.
6. Drain.
7. Preheat oven to 350F.
8. Cook and stir onions and garlic in butter in medium skillet until garlic is tender and fragrant.
9. Stir in tomato sauce, rice, 1 cup of the cheese and the oregano; spoon evenly into pepper halves.
10. Place in 12x8-inch baking dish.
11. Bake 20 minutes.
12. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.

green peppers, green onion, clove garlic, butter, tomato sauce, rice, mozzarella cheese, oregano

Taken from www.kraftrecipes.com/recipes/italian-stuffed-green-peppers-51876.aspx (may not work)