Cornbread stuffing made spicy with Mexican chorizo is spooned into halved peppers and topped with melty cheese in this tasty, fun-to-eat dish.
What You Need
Original recipe yields 8 servings
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 lb. Mexican chorizo, cooked, drained
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 cup corn
4 large green pepper s, cut lengthwise in half lengthwise, seeded
1 cup salsa
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Let's Make It
Heat oven to 400°F.
Prepare corn muffin batter as directed on package. Stir in chorizo, 1/2 cup cheese and corn until blended.
Spoon about 1/4 cup muffin mixture into each pepper half. Place on foil-lined rimmed baking sheet.
Bake 25 to 30 min. or until toothpick inserted in center of cornbread comes out clean. Top with cheese; bake 5 min. or until melted. Serve with salsa.
Enjoy your favorite foods while keeping portion size in mind.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 3g
* 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.