Grilled Italian-Summer Vegetable Stuffed Peppers

Prep: 20 minutes • Grill: 30 minutes • Serves: 6

6 medium red bell peppers

1 package (8.8 ounces) microwaveable brown rice

2 pounds 85% lean ground beef

1 tsp. kosher salt

1/4 tsp. ground black pepper

1 small zucchini, chopped

1 cup halved cherry tomatoes

11/2 cups marinara sauce

1/2 cup frozen corn, thawed

1/3 cup panko breadcrumbs

3 Tbsp. grated Parmesan cheese

1 Tbsp. olive oil

6 (1/4-inch-thick) slices fresh mozzarella cheese

2 Tbsp. fresh chopped basil

1. Prepare outdoor grill for direct grilling over medium-high heat. Slice off 1/2 inch from top of bell peppers; remove seeds and inner membranes. Prepare rice as label directs.

2. In large skillet, cook beef, salt and black pepper over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reserve and cool half the beef mixture (about 2 cups). Add zucchini and tomatoes to skillet; cook 5 minutes or until vegetables are tender, stirring occasionally. Transfer beef mixture in skillet to large bowl; stir in 1 cup sauce, corn and rice. Makes about 5 cups.

3. In small bowl, stir breadcrumbs, Parmesan cheese and oil.

4. Fill peppers with beef-corn mixture; top with remaining 1/2 cup sauce, mozzarella cheese and breadcrumb mixture. Place peppers, breadcrumb mixture side up, on hot grill rack; cover and cook 5 minutes or until grill marks appear. Turn off 1 side of grill; place peppers over unlit side of grill, cover and cook 25 minutes or until heated through, peppers are tender and cheese melts.

5. Serve peppers sprinkled with basil. Refrigerate reserved beef mixture in an airtight container up to 2 days; use in the Grilled Beef, Red Onion & Guacamole Quesadilla Pockets recipe.

Approximate nutritional values per serving (1 stuffed pepper): 394 Calories, 19g Fat (7g Saturated), 70mg Cholesterol, 650mg Sodium, 32g Carbohydrates, 5g Fiber, 9g Sugars, 0g Added Sugars, 25g Protein

Grilled Beef, Red Onion & Guacamole

Quesadilla Pockets

Prep: 15 minutes • Grill: 10 minutes • Serves: 6

2 (1/2-inch-thick) slices red onion

11/2 tsp. olive oil

6 (8-inch) whole wheat tortilla wraps

2 cups leftover ground beef mixture (from Grilled Italian-Summer Vegetable Stuffed Peppers)

3/4 cup prepared guacamole

3/4 cup reduced fat Mexican blend cheese

Nonstick cooking spray

Reduced fat sour cream and/or salsa for serving (optional)

1. Prepare outdoor grill for direct grilling over medium heat. Brush both sides of onion with oil; place on hot grill rack, cover and cook 5 minutes or until grill marks appear, turning once. Transfer onion to cutting board; carefully cut into 1/2-inch pieces.

2. Stack wraps on cutting board; starting at center of stack, cut slit straight down through edges of wraps. Lay wraps on work surface with cut edge of wraps facing towards you. For each pocket, starting at upper left quarter of each wrap and going clockwise, arrange leftover beef mixture, onion, guacamole and cheese onto each quarter. Starting at bottom right quarter of wrap with guacamole, fold wrap up over onion, then left over beef mixture, then down over cheese to form triangular-shaped pocket. Spray both sides of pockets with cooking spray; place on hot grill rack, cover and cook 5 minutes or until grill marks appear and cheese melts, turning once.

3. Serve pockets with sour cream and/or salsa, if desired.

Approximate nutritional values per serving (1 pocket): 305 Calories, 19g Fat (5g Saturated), 53mg Cholesterol, 664mg Sodium, 20g Carbohydrates, 8g Fiber, 1g Sugars, 0g Added Sugars, 22g Protein