Stuffed Peppers with Sun-Dried Tomatoes and Veal

• 3/4 cup sun-dried tomatoes King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup boiling water, divided
• 3/4 lb. ground veal
• 1/4 cup finely chopped cauliflower
• 1 env. GOOD SEASONS Basil Vinaigrette Dressing Mix
• 1 tsp. crushed red pepper
• 1 egg white
• 1 cup KRAFT Shredded Fat Free Cheddar Cheese
• 2 large bell peppers, halved, seeded

1. Place tomatoes in large bowl.
2. Pour 1/4 cup boiling water over tomatoes; let stand 5 minutes.
3. Drain tomatoes; chop into 1/4-inch pieces.
4. Return to bowl.
5. Add veal, cauliflower, dressing mix, red pepper and egg white; mix well.
6. Stir in cheese.
7. Spoon veal mixture into pepper halves.
8. Place in 8- or 9-inch square baking pan.
9. Spray filling with cooking spray; cover loosely with foil.
10. Pour remaining 3/4 cup boiling water into pan.
11. Bake at 375F for 30 minutes.
12. Uncover.
13. Bake an additional 15 minutes or until filling is lightly browned and thoroughly heated.

tomatoes, boiling water, ground veal, cauliflower, seasons basil, red pepper, egg, cheddar cheese, bell peppers

Taken from www.kraftrecipes.com/recipes/stuffed-peppers-sun-dried-tomatoes-veal-50824.aspx (may not work)