Creamy Piquillo Pepper Stuffed Shells with PHILADELPHIA Cream Cheese – a delicious recipe with piquillo peppers, milk, chicken bouillon, ground black pepper, garlic, PHILADELPHIA Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 375F.
2
Start by preparing the piquillo pepper creamy sauce by placing the peppers inside the blender along with the evaporated milk, the chicken bouillon, the black pepper, the garlic powder and the PHILADELPHIA Cream Cheese.
3
Blend all ingredients until sauce is smooth.
4
To cook the stuffed shells use a medium size baking dish preferably with a lid.
5
Add some of the sauce to the baking dish and then place frozen stuffed shells side by side.
6
Cover the shells with the rest of the creamy sauce and top with the KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
7
Cook covered in the oven for 25 minutes.
8
Then uncover the dish and broil for 5 minutes until cheese is golden brown (melted).
9
Serve the stuffed shells over a bed of fresh spinach.
445
kcal
Calories
29
g
Fat
14
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 canned piquillo peppers, 1 cup of evaporated milk, 1 cube of chicken bouillon, 1 teaspoon of ground black pepper, and more.
Yes, Creamy Piquillo Pepper Stuffed Shells with PHILADELPHIA Cream Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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