Peppers with Spicy Cornbread Stuffing

• 1 pkg. (8-1/2 oz.) corn muffin mix
• 1/2 lb. Mexican chorizo, cooked, drained
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
• 1 cup corn
• 4 large green peppers, cut lengthwise in half lengthwise, seeded
• 1 cup salsa

1. Heat oven to 400F.
2. Prepare corn muffin batter as directed on package.
3. Stir in chorizo, 1/2 cup cheese and corn until blended.
4. Spoon about 1/4 cup muffin mixture into each pepper half.
5. Place on foil-lined rimmed baking sheet.
6. Bake 25 to 30 min.
7. or until toothpick inserted in center of cornbread comes out clean.
8. Top with cheese; bake 5 min.
9. or until melted.
10. Serve with salsa.

corn, chorizo, cheeses, corn, green peppers, salsa

Taken from www.kraftrecipes.com/recipes/peppers-spicy-cornbread-stuffing-168799.aspx (may not work)