Hot Peruvian rocoto chiles give these garlicky potato- and ground beef-stuffed red peppers their eye-opening appeal.
What You Need
Original recipe yields 8 servings
3 Tbsp. KRAFT Lite House Italian Dressing
1 small red onion, finely chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef
1/2 lb. red potato es, (about 2), cooked, peeled and chopped
2 rocoto pepper s (about 1/2 lb.), seeded, chopped
1 can (8 oz.) tomato sauce
1/3 cup chopped PLANTERS Pecans
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
4 large red bell pepper s
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's 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.
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.
If you like your peppers super spicy, add an extra chopped rocoto pepper to the meat mixture.
For added flavor, stir 2 Tbsp. aji panca pepper paste into the meat filling before spooning into the pepper halves and baking as directed
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.