1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
12 jalapeño peppers, cut lengthwise in half, seeded
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How do I make it ?
Heat oven to 350°F.
Heat dressing in medium saucepan on medium-high heat. Add meat, tomatoes, nuts and raisins. 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.
Kraft Kitchen Tips!
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.
Garnish each pepper with a small dollop of sour cream before serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 20 mg
Sodium 85 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 2 g
Protein 7 g
12 servings, 2 stuffed pepper halves (46 g) each
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.