Stuffed Greek Peppers

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prep time

25 min

total time

30 min

makes

8 servings, 1 filled pepper half each

photo by:

kraft

recipe by: kraft

What You Need

4 large red peppers

3/4 cup Kraft Calorie Wise Greek with Feta & Oregano Dressing & Marinade, divided

1-1/2 cups instant white rice, uncooked

1 can (540 mL) chickpeas (garbanzo beans), drained

1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese

1/4 cup chopped fresh parsley

3 green onions, thinly sliced

2 Tbsp. fresh lemon juice

Make It

PREHEAT oven to 400°F. Cut peppers lengthwise in half, leaving stem ends intact. Remove and discard seeds. Brush peppers lightly with some of the dressing. Place in shallow baking pan. Bake 20 min. or until peppers are crisp-tender and slightly charred.

COOK rice as directed on package. Add chickpeas, cheese, parsley and onions; mix lightly. Cook on medium-high heat 5 min., stirring frequently. Stir in 1/2 cup of the remaining dressing and the lemon juice.

SPOON rice mixture evenly into pepper halves. Bake 5 min. or until filling is heated through. Serve warm topped with the remaining dressing.

kraft kitchens tips

To Jazz It Up

Try roasting the peppers on the grill instead of in the oven. Or, add raisins and toasted chopped walnuts to the filling. For a change of pace, substitute chopped fresh basil, mint or dill for the parsley.