Stuffed Shimla Mirch

• 2 green peppers, cut lengthwise in half, seeded
• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided
• 1 Tbsp. oil
• 1 onion, finely chopped Safeway 3 lb For $2.99 thru 02/09
• 1/2 tsp. cumin seed
• 2 cups mashed potatoes
• 1 cup frozen peas
• 1 tsp. each garam masala, ground coriander and ground cumin
• 1/2 tsp. each ground turmeric, and red chili powder or cayenne pepper
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese, divided

1. Heat oven to 400 degrees F.
2. Brush both sides of each pepper half evenly with 2 Tbsp.
3. dressing.
4. Place, cut-sides up, in 8-inch square baking dish.
5. Bake 20 min.
6. or until peppers are tender and lightly browned.
7. Meanwhile, heat oil in medium skillet on medium-high heat.
8. Add onions and cumin seed; cook and stir 5 min.
9. or until onions are crisp-tender.
10. Add potatoes, peas and seasonings; cook and stir 5 min.
11. or until heated through.
12. Remove from heat.
13. Stir in 1/2 cup cheese and remaining dressing.
14. Spoon potato mixture into pepper halves; top with remaining cheese.
15. Bake 10 min.
16. or until cheese is melted.

green peppers, tomato, oil, onion, cumin, potatoes, frozen peas, garam masala, ground turmeric, cheddar cheese

Taken from www.kraftrecipes.com/recipes/stuffed-shimla-mirch-148081.aspx (may not work)