Stuffed Greek Peppers

• 4 large red peppers
• 3/4 cup Kraft Calorie-Wise Greek with Feta & Oregano Dressing & Marinade, divided
• 1-1/2 cups instant white rice, uncooked
• 1 can (540 mL) chickpeas (garbanzo beans), drained
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup chopped fresh parsley
• 3 green onions, thinly sliced
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Preheat oven to 400F.
2. Cut peppers lengthwise in half, leaving stem ends intact.
3. Remove and discard seeds.
4. Brush peppers lightly with some of the dressing.
5. Place in shallow baking pan.
6. Bake 20 min.
7. or until peppers are crisp-tender and slightly charred.
8. Cook rice as directed on package.
9. Add chickpeas, cheese, parsley and onions; mix lightly.
10. Cook on medium-high heat 5 min., stirring frequently.
11. Stir in 1/2 cup of the remaining dressing and the lemon juice.
12. Spoon rice mixture evenly into pepper halves.
13. Bake 5 min.
14. or until filling is heated through.
15. Serve warm topped with the remaining dressing.

red peppers, oregano dressing, instant white rice, oregano, parsley, green onions, lemon juice

Taken from www.kraftrecipes.com/recipes/stuffed-greek-peppers-88736.aspx (may not work)