1. Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.
2. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.
3. Prepare according to package directions. For best results, substitute low-sodium chicken broth for the water.
4. Serve stew over rice; sprinkle with cheese, as desired.
Nutrition information per serving: 306 calories; 28 g protein; 26 g carbohydrate; 11 g fat; 902 mg; sodium; 97 mg cholesterol; 1107 mg potassium.