The heat of fiery Peruvian rocoto chiles in these stuffed peppers is balanced with a cheesy ground beef and potato filling.
What You Need
Original recipe yields 8 servings
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 potato es, cooked, peeled and chopped
1 can (8 oz.) tomato sauce
1/3 cup PLANTERS Almonds, chopped
2 rocoto pepper s (about 1/2 lb.), seeded, chopped
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 large red bell pepper s
1 cup KRAFT 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 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.
Add 2 Tbsp. aji panca pepper paste with the potatoes.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 18g
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.