Potato & Rocoto-Stuffed Peppers Recipe

Name: Potato & Rocoto-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. KRAFT Italian Vinaigrette Dressing; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1-1/2 lb. lean ground beef; 1/2 lb. red potatoes, cooked, peeled and chopped; 1 can (8 oz.) tomato sauce; 1/3 cup PLANTERS Almonds, chopped; 2 rocoto peppers (about 1/2 lb.), seeded, chopped; 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 4 large red bell peppers; 1 cup KRAFT Shredded Mozzarella Cheese

Servings: persons

3 Tbsp. KRAFT Italian Vinaigrette Dressing
1 small red onion, finely chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef
1/2 lb. red potatoes, cooked, peeled and chopped
1 can (8 oz.) tomato sauce
1/3 cup PLANTERS Almonds, chopped
2 rocoto peppers (about 1/2 lb.), seeded, chopped
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 large red bell peppers
1 cup KRAFT Shredded Mozzarella Cheese

1
Heat oven to 400 degrees F.
2
Heat dressing in large skillet on medium heat.
3
Add onions and garlic; cook and stir 4 min.
4
Add meat; cook 6 to 8 min.
5
or until meat is browned.
6
Add next 5 ingredients; mix well.
7
Cut bell peppers in half horizontally; remove seeds and stems.
8
Place peppers in single layer in 13x9-inch baking dish.
9
Fill with meat mixture; top with cheese.
10
Cover with foil.
11
Bake 35 to 40 min.
12
or until peppers are tender.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. KRAFT Italian Vinaigrette Dressing, 1 small red onion, finely chopped, 2 cloves garlic, minced, 1-1/2 lb. lean ground beef, and more.

Yes, Potato & Rocoto-Stuffed Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato & Rocoto-Stuffed Peppers

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