Vegetarian Chiles Rellenos

• 1 Tbsp. oil
• 1 large onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1 cup water
• 2 lb. red potatoes (about 6), finely chopped
• 8 carrots, finely chopped Target 2 lb For $3.00 thru 02/06
• 2 small zucchini, finely chopped
• 1 can (8 oz.) tomato sauce
• 2 tsp. dried Mexican oregano
• 1 tsp. ground cumin
• 10 small roasted poblano chiles, peeled, deveined
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1. Heat oven to 350 degrees F.
2. Heat oil in large skillet on medium-high heat.
3. Add onions; cook 5 min.
4. or until crisp-tender, stirring frequently.
5. Stir in garlic; cook 1 min.
6. Add water, potatoes and carrots; cover.
7. Cook 10 min.
8. ; stir in zucchini.
9. Cook, covered, 5 min.
10. or until all vegetables are tender.
11. Stir in tomato sauce and seasonings; simmer 3 min.
12. Spoon into chiles; place in shallow baking dish.
13. Cover.
14. Bake 20 min.
15. Top with cheese; bake; uncovered, 5 min.
16. or until melted.

oil, onion, garlic, water, red potatoes, carrots, zucchini, tomato sauce, oregano, ground cumin, poblano chiles, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/vegetarian-chiles-rellenos-123291.aspx (may not work)