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Main dishes

Potato & Rocoto-Stuffed Peppers

photo by:kraft
The heat of fiery Peruvian rocoto chiles in these stuffed peppers is balanced with a cheesy ground beef and potato filling.
time
prep:
20 min
total:
1 hr
servings
total:
8 servings

What You Need

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

ADD next 5 ingredients; mix well.

CUT bell peppers in half horizontally; remove seeds and stems. Place peppers in single layer in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover with foil.

BAKE 35 to 40 min. or until peppers are tender.

Kraft Kitchens Tips

Special Extra
Add 2 Tbsp. aji panca pepper paste with the potatoes.
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.
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