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Main dishes

Beefy Potato-Stuffed Peppers

photo by:kraft
Well here's some stuffing with substance! Red bell peppers are stuffed and baked with a creamy mixture of ground beef, potatoes, garlic, onions and more.
time
prep:
20 min
total:
1 hr
servings
total:
8 servings

What You Need

3
Tbsp.  KRAFT Greek Vinaigrette Dressing
1
small  red onion, finely chopped
2
cloves  garlic, minced
1-1/2
lb.  lean ground beef
1/2
lb.  red potatoes (about 2), cooked, peeled and chopped
2
 rocoto peppers (about 1/2 lb.), seeded, chopped
1
can   (8 oz.) tomato sauce
1/3
cup  chopped PLANTERS Pecans
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
large  red peppers
1
cup  KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 400ºF.

HEAT dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.

CUT red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.

BAKE 35 to 40 min. or until filling is heated through and peppers are tender.

Kraft Kitchens Tips

Food Facts
Rocoto peppers have thick walls, like bell peppers, but are very hot. The seeds inside are actually black! Rocoto peppers been cultivated in Bolivia and Peru for thousands of years.
Note
If you like your peppers super spicy, add an extra chopped rocoto pepper to the meat mixture.
Special Extra
For added flavor, stir 2 Tbsp. aji panca pepper paste into the meat filling before spooning into the pepper halves and baking as directed.
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