Stuffed Peppers with Rice, Cheese & Vegetables

• 1 tsp. extra virgin olive oil
• 1 peeled garlic clove, minced
• 5 large fresh s, sliced
• 1/4 tsp. dried basil leaves
• 1/4 tsp. dried oregano leaves
• 1 tsp. very low-sodium beef bouillon granules
• 1/4 cup instant white rice, uncooked
• 1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1 medium red pepper, top removed, seeded
• 1/4 cup reduced sodium spaghetti sauce
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. granulated sugar
• 1 cup chopped romaine lettuce
• 1/2 medium tomato, chopped
• 8 fl oz (1 cup) fat-free milk

1. Preheat oven to 350F.
2. Coat a baking dish with cooking spray.
3. Heat oil and garlic in small nonstick skillet; add mushrooms, basil, oregano and bouillon granules.
4. Saute just until garlic and mushrooms are softened, about 3 to 5 min.
5. Set aside.
6. Prepare rice according to package instructions.
7. Combine cooked rice, 1/2 of mushroom mixture, and cheese in a small bowl; mix gently.
8. Stuff rice mixture into pepper, packing tightly.
9. Place remaining mushroom mixture in bottom of pan and sit stuffed pepper on top.
10. Pour spaghetti sauce over top of pepper.
11. Cover tightly and bake 30 min., or until pepper is just fork tender.
12. Blend vinegar with sugar and your favorite herbs and spices; toss with lettuce and tomato; transfer to bowl.
13. Serve meal with a glass of milk.

extra virgin olive oil, garlic, fresh s, basil, oregano, instant white rice, milk, red pepper, spaghetti sauce, balsamic vinegar, granulated sugar, romaine lettuce, tomato, milk

Taken from www.kraftrecipes.com/recipes/stuffed-peppers-rice-cheese-vegetables-58522.aspx (may not work)