Potato & Rocoto-Stuffed Peppers

• 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.

italian vinaigrette, red onion, garlic, lean ground beef, red potatoes, tomato sauce, peppers, s, red bell peppers, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/potato-rocoto-stuffed-peppers-159367.aspx (may not work)