Serve up amazing flavor with Chili and Cheese Stuffed Jalapeño Peppers. These Chili and Cheese Stuffed Jalapeño Peppers count as a Healthy Living recipe.
What You Need
Original recipe yields 12 servings
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 lb. lean ground beef, cooked, drained
1/2 cup chopped tomatoes
2 Tbsp. PLANTERS Slivered Almonds
2 Tbsp. raisins
1 cup KRAFT Shredded Cheddar Cheese, divided
12 jalapeño peppers, cut lengthwise in half, seeded
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Let's Make It
Heat oven to 350°F.
Heat dressing in medium saucepan on medium-high heat. Add meat, tomatoes, nuts and raisins; stir. Cook 3 to 5 min. or until heated through, stirring occasionally; drain. Return meat mixture to pan; stir in 1/4 cup cheese.
Place peppers on foil-covered baking sheet; fill with meat mixture.
Bake 10 min. Sprinkle with remaining cheese; bake 3 to 5 min. or until melted.
Use disposable gloves when cutting and removing seeds from the jalapeño peppers.
Recipe can be assembled ahead of time. Refrigerate up to 12 hours. When ready to serve, bake, uncovered, as directed.
Substitute PLANTERS Chopped Pecans or Walnuts for the almonds and/or golden raisins for the black raisins.
Garnish each pepper with a small dollop of BREAKSTONE'S or KNUDSEN Sour Cream just before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0.9797g
* 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.