9
Jul
Posted on 2009 under Appetizers |
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These savory peppers are a great start to your evening. If you’re looking to spice things up at the dinner table, then this is it! Once you have made the potato filling, be sure to remove the seeds in the peppers, stuff them with the potato filling and send them off to the oven! You might want to put some sour cream on the table to give it some extra flavor!
| 8 medium ancho peppers (about 4 oz.) |
| 2 lb. white potatoes, peeled, cubed |
| 2 cloves garlic |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened |
| 1/4 cup milk |
| Salt and black pepper, to taste |
| 1/4 cup chopped pimientos |
| 1 cup KRAFT Shredded Sharp Cheddar Cheese, divided |
| 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream |
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| PREHEAT oven to 350°F. Boil ancho peppers in 4 cups water 15 min. or until tender. Drain; cool. Set aside. Meanwhile, boil potatoes with garlic 20 min. or until potatoes are tender; drain. Place in medium bowl. Add cream cheese; mash until well blended. Add milk and seasonings; continue to mash until creamy. Stir in pimientos and 1/2 cup of the shredded cheese. |
| MAKE a small lengthwise cut in side of each pepper; remove and discard seeds. Fill each pepper with about 1/2 cup of the potato mixture. Place, filled-sides up, on foil-covered baking sheet. |
| BAKE 10 min. Sprinkle evenly with remaining 1/2 cup shredded cheese. Bake an additional 5 min. or until cheese is melted. Serve warm topped with sour cream. |
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