Savory Potato-Filled Ancho Peppers - Kraft Recipes Top
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Savory Potato-Filled Ancho Peppers

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8 servings

Who doesn't like a dramatic presentation? These ancho peppers are stuffed with cheesy, pimento-flecked mashed potatoes—and taste as good as they look!

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Make It

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  • Preheat oven to 350°F. Boil ancho peppers in 4 cups water 15 min. or until tender. Drain; cool. Set aside. Meanwhile, boil potatoes with garlic 20 min. or until potatoes are tender; drain. Place in medium bowl. Add cream cheese; mash until well blended. Add milk and seasonings; continue to mash until creamy. Stir in pimientos and 1/2 cup of the shredded cheese.
  • Make a small lengthwise cut in side of each pepper; remove and discard seeds. Fill each pepper with about 1/2 cup of the potato mixture. Place, filled-sides up, on foil-covered baking sheet.
  • Bake 10 min. Sprinkle evenly with remaining 1/2 cup shredded cheese. Bake an additional 5 min. or until cheese is melted. Serve warm topped with sour cream.

Special Equipment Needed

Serving Suggestion

Try serving this delicious potato side dish with a crisp mixed green salad or vegetable and lean poultry, meat or fish.

Cooking Know-How

When boiling the ancho peppers, they tend to fill up with water and rise to the top. To ensure they hydrate properly, gently push them down with a spoon every few minutes.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 14g
Saturated fat 8g
Cholesterol 40mg
Sodium 170mg
Carbohydrate 31g
Dietary fiber 6g
Sugars 3g
Protein 8g
% Daily Value
Vitamin A 80 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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