Italian Grilled Stuffed Peppers

Ingredients

• 1.5 cups brown rice instant uncooked
• 1 tsp penzey's southwest seasoning dried italian
• 1.5 cups classico family favorites pasta sauce divided traditional
• 1 large and pepper green red yellow seeded
• 1.5 cups milk mozzarella cheese shredded 2% divided kraft
• 2 cups boca veggie ground crumbles frozen
• 1.8 cups water divided
• 1 small zucchini chopped

Equipment

• sauce pan
• grill
• aluminum foil

Directions

1. Heat grill to medium-high heat.
2. Bring 1-1/2 cups water to boil in medium saucepan.
3. Add rice; cover. Simmer 5 min.
4. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
5. Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
6. Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160F).