Cheesy Ground Beef and Zucchini Stuffed Peppers

• 1 lb. (450 g) extra-lean ground beef
• 1-1/2 cups plus 6 Tbsp. water, divided
• 1-1/2 cups instant brown rice, uncooked
• 1 small zucchini, chopped
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 1 each large green, red and yellow pepper, cut lengthwise in half, seeded

1. Heat barbecue to medium-high heat.
2. Brown meat in skillet.
3. Meanwhile, bring 1-1/2 cups water to boil in large saucepan.
4. Stir in rice; cover.
5. Simmer 5 min.
6. Remove from heat; let stand 5 min.
7. Add meat to rice along with the zucchini, and 1 cup each of the pasta sauce and cheese.
8. Place 1 pepper half in centre of each of 6 large sheets heavy-duty foil; fill with meat mixture.
9. Top with remaining sauce and cheese.
10. Bring up foil sides.
11. Add 1 Tbsp.
12. of the remaining water to each packet.
13. Double-fold top and ends to seal each packet.
14. Grill 20 to 25 min.
15. or until filling is heated through and peppers are crisp-tender.
16. Cut slits in foil to release steam before opening packets.

extralean ground beef, water, instant brown rice, zucchini, pasta sauce, philadelphia, green

Taken from www.kraftrecipes.com/recipes/cheesy-ground-beef-zucchini-stuffed-peppers-183942.aspx (may not work)