Hot Peruvian rocoto chiles give these garlicky potato- and ground beef-stuffed red peppers their eye-opening appeal.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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