Garlic Parm Stuffed Peppers

Ingredients

• 1 package (240 grams) ready-to-heat white rice (about 1 1/2 cups/375 ml) , cooked
• 1/2 cup (125 milliliters) FRANK'S RedHot® Garlic Parm Thick Sauce
• 1 cup (70 grams) shredded smoked Gouda cheese, divided
• 1 medium tomato, chopped
• 2 tablespoons (30 milliliters) chopped fresh parsley
• 2 medium bell peppers, seeded, stemmed and halved lengthwise

directions

1. Preheat oven to 425°F (220°C). Gently mix rice, Garlic Parm Thick Sauce, 3/4 cup (53 grams) of the Gouda, tomato and parsley just until well blended.
2. Place pepper halves, cut-side up, in shallow baking dish sprayed with no stick cooking spray. Fill peppers evenly with rice mixture. Top with remaining shredded Gouda.
3. Bake 25 to 30 minutes, until peppers are tender and cheese is bubbly. Serve warm.
   
   Tip:Mix 1/2 pound (225 grams) cooked ground chicken or turkey into the rice mixture, for a heartier version of this dish.