Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
Spoon chicken mixture into pepper halves. Cover.
Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
How to Prepare 1-1/2 cups STOVE TOP Stuffing
Bring 3/4 cup water and 2 Tbsp. margarine or butter to boil in small saucepan. Stir in 1 cup STOVE TOP Cornbread Stuffing Mix (from 6-oz. pkg.); cover. Remove from heat. Let stand 5 min. Fluff with fork. Use this 1-1/2-cup measure to prepare Mexican Chicken Stuffed Peppers as directed. Store remaining dry stuffing mix in airtight container at room temperature until ready to use as desired.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 1.5g
Total Carbohydrates 21g
Dietary Fiber 2g
* 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.