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Breakstone's Cottage Cheese Stuffed Mini Peppers

Stephanie Correa

Ingredients:

  • 12 assorted mini sweet peppers (orange, red, yellow), halved lengthwise and seeded
  • 3/4 cup BREAKSTONE’S Cottage Cheese
  • 1/4 cup tightly packed fresh basil leaves, finely chopped
  • 2 tsp. balsamic vinaigrette dressing
  • 1/4 tsp. garlic powder
  • 1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Directions:

  1. Heat broiler.
  2. Place peppers, cut sides up, on baking sheet.
  3. Mix all remaining ingredients except shredded cheese until blended; spoon into pepper shells.
  4. Top with shredded cheese.
  5. Broil, 4 inches from heat, 2 to 4 min. or until cheese is hot and bubbly, and golden brown.
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