Stuffed Peppers with Sun-Dried Tomatoes and Veal

Fitness Expert

An exciting way to present bell peppers!It provides an excellent source of Vitamin C.


  • 3/4 cup sun-dried tomatoes
  • 1 cup boiling water, divided
  • 3/4 lb. ground veal
  • 1/4 cup finely chopped cauliflower
  • 1 env. GOOD SEASONS Basil Vinaigrette Dressing Mix
  • 1 tsp. crushed red pepper
  • 1 egg white
  • 1 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
  • 2 large bell peppers, halved, seeded


  1. PLACE tomatoes in large bowl. Pour 1/4 cup boiling water over tomatoes; let stand 5 minutes. Drain tomatoes; chop into 1/4-inch pieces. Return to bowl. Add veal, cauliflower, dressing mix, red pepper and egg white; mix well. Stir in cheese.
  2. SPOON veal mixture into pepper halves. Place in 8- or 9-inch square baking pan. Spray filling with cooking spray; cover loosely with foil. Pour remaining 3/4 cup boiling water into pan.
  3. BAKE at 375°F for 30 minutes. Uncover. Bake an additional 15 minutes or until filling is lightly browned and thoroughly heated.

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