1 each large red, yellow and green pepper, cut lengthwise in half, seeded
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Let's Make It
Heat grill to medium-high heat.
Brown meat in skillet; drain. Meanwhile, bring water to boil in large saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min.
Drain meat. Add to rice with zucchini and 1 cup each pasta sauce and cheese.
Place 1 pepper half in center of each of 6 large sheets of heavy-duty foil; fill with meat mixture. Top with remaining sauce and cheese. Bring up foil sides. Add 1 Tbsp. water to each packet. Double-fold top and ends to seal each packet, leaving room for heat circulation inside.
Grill 20 to 25 min. or until filling is heated through and peppers are crisp-tender. Cut slits in foil to release steam before opening each packet.
Substitute 3 cups frozen BOCA Meatless Ground Burger for the cooked ground beef.
Use Your Oven
Instead of grilling the filled peppers, heat oven to 375°F. Place filled pepper halves in 13x9-inch baking dish. Add 1/2 cup water to dish; cover. Bake 30 min. or until filling is heated through and peppers are crisp-tender.
This flavorful dish is low in calories. And as a bonus, the combination of peppers is high in both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 13.00g
Saturated Fat 6.00g
Trans Fat 0.50g
Total Carbohydrates 29.00g
Dietary Fibers 4.00g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.