PERUVIAN GROUND BEEF-STUFFED PEPPERS

Peruvian Ground Beef-Stuffed Peppers image

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

Ingredients

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 potatoes, (about 2), cooked, peeled and chopped
2 rocoto peppers (about 1/2 lb.), seeded, chopped
1 can (8 oz.) tomato sauce
1/3 cup chopped pecans
1/4 cup light sour cream
4 large red bell peppers
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

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