Vegetarian Stuffed Peppers

• 3 qt. fresh mushrooms, finely chopped
• 3 qt. green onions, thinly sliced
• 3 qt. carrots, finely chopped Target 2 lb For $3.00 thru 02/06
• 2-1/2 cups butter
• 3-1/2 qt. Parboiled rice
• 1/4 cup curry powder
• 2-1/2 gal. vegetable broth
• 2 qt. Miracle Whip Original Spread
• 1 gal. Delissio Italian Mozzarella Block, shredded, divided
• 50 each mixed green and red peppers, cut lengthwise in half, seeded Target 1 pkg For $2.99 thru 02/06

1. Saute mushrooms, onions and carrots in butter in large skillet until crisp-tender.
2. Stir in rice and curry powder.
3. Gradually add broth, stirring well after each addition.
4. Bring to boil; simmer on medium-low heat 30 min.
5. or until liquid is absorbed.
6. Stir in dressing and half of the cheese.
7. Place pepper shells, cut-sides up, in sheet pans; fill with rice mixture, adding about 2/3 cup (150 mL) to each shell.
8. Top with remaining cheese; cover with foil.
9. Bake in 350F-standard oven 55 min.
10. or until rice mixture is heated through and cheese is lightly browned, removing foil after 45 min.

fresh mushrooms, green onions, carrots, butter, rice, curry powder, vegetable broth, miracle, italian mozzarella, red peppers

Taken from www.kraftrecipes.com/recipes/vegetarian-stuffed-peppers-93763.aspx (may not work)