Athenian Stuffed Peppers

• 1 cup frozen BOCA Veggie Ground Crumbles
• 1/2 cup chopped fresh mushrooms
• 1 clove garlic, minced
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained, divided
• 3/4 cup cooked orzo pasta
• 1/2 cup crumbled feta cheese
• 1 large green pepper, cut lengthwise in half, seeded

1. Heat oven to 400 degrees F. Mix crumbles, mushrooms, garlic and 1/2 the tomatoes in large nonstick skillet.
2. Cook on medium 5 min.
3. or until heated through, stirring frequently.
4. Remove from heat.
5. Stir in orzo and cheese; spoon into peppers.
6. Pour remaining tomatoes into 8-inch sq.
7. dish; top with peppers.
8. Cover with foil.
9. Bake 30 min.
10. or until heated through.

veggie ground crumbles, fresh mushrooms, clove garlic, italianstyle diced tomatoes, pasta, feta cheese, green pepper

Taken from www.kraftrecipes.com/recipes/athenian-stuffed-peppers-61700.aspx (may not work)