Stuffed Jalapeno Peppers

photo by:kraft

This recipe was gorgeous, amazing and fun to do... even my mother that is so picky about food liked them, so that really means they were good, but the best part was that I ...read more

posted by

Guada02

on 8/20/2009

time

prep:

20 min

total:

35 min

servings

total:

12 servings, 2 stuffed pepper halves each

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what you need

Tbsp. KRAFT Zesty Italian Dressing

1/2

lb. ground beef, cooked, drained

1/2

cup chopped tomato

Tbsp. PLANTERS Slivered Almonds

Tbsp. raisins

cup KRAFT Shredded Cheddar Cheese, divided

medium jalapeño peppers

Make It

PREHEAT oven to 350°F. Heat dressing in medium saucepan on medium-high heat. Add meat, tomatoes, almonds and raisins; cook 3 to 5 minutes or until heated through, stirring occasionally. Remove from heat; drain excess liquid. Stir in 1/4 cup of the cheese; set aside.

CUT each pepper in half lengthwise; remove and discard seeds. Place peppers on foil-covered baking sheet. Fill each with about 1 Tbsp. of the meat mixture.

BAKE 10 minutes; sprinkle with remaining 3/4 cup cheese. Bake an additional 3 to 5 minutes or until cheese is melted. Serve warm.

Kraft Kitchens Tips

Cooking Know-How

Use disposable gloves when cutting and removing seeds from the jalapeno peppers.

Make Ahead

Recipe can be assembled ahead of time. Cover and refrigerate up to 12 hours. When ready to serve, uncover and bake as directed.

Substitute

Substitute PLANTERS Chopped Pecans or Walnuts for the almonds and/or golden raisins for the black raisins.

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Sharon7073

posted:7/5/2007

Went over big at family event!!! No left overs.

pbay

posted:6/11/2007

This was awesome! I used ground Boca (meatless) because all you have to do is heat it up...no cooking required! I left out the raisins though. These were delicious and I will absolutely make them again!

Mommy2boysn1girl

posted:3/20/2007

Absolutely wonderful - we did leave out the raisins and almonds but added a can of Rotel tomatoes instead of the diced tomato

soniastephen

posted:2/20/2007

I had some chicken and minced this and it tasted great.Forgot to add raisin and almonds...hot and bitsize jalapenos are really good appetizers and will definilty make them again. I will make it with beef next time

tkirichkow

posted:2/15/2007

Hot but delicious! It's a nice mixture of spicy and sweet with the addition of the raisins. I baked them for an additional 15 minutes to get them a bit softer.

ginam971

posted:1/2/2007

The filling was really good; the peppers did not get as soft as I wanted, they were still crunchy and I baked an extra 10 - 15 minutes more than the recipe said. Next time I will try baking the peppers before filling them or maybe try boiling them first. But, I will make this again.

a cook

posted:11/17/2006

Wow... these were great! An easy recipe to change if you'd rather change something up... My husband LOVED these!

michelle5251

posted:8/23/2006

i loved these one of the best recipes i've made this summer.... even my 7 year old loved them. i WILL be making these again

a cook

posted:8/21/2006

Made it for a bbq and everyone loved it. i was asked to bring them to other bbq's.

number1barb

posted:8/10/2006

All of my "hot" eaters loved them. They said that they were not even that hot! I know I will have to make them again, they will ask for them by name!