Creamy Shrimp-Stuffed Banana Peppers

• 1-1/2 cups guajillo salsa
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 lb. cooked cleaned shrimp, cut into bite-size pieces
• 1 can (11 oz.) corn with red and green bell peppers, drained
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
• 5 green onions, chopped, divided
• 12 banana peppers, roasted, peeled and seeded

1. Heat oven to 350 degrees F.
2. Blend salsa and cream cheese in blender until smooth; pour into 13x9-inch baking dish to evenly cover bottom of dish.
3. Combine shrimp, corn, cheese and 1/2 cup onions; spoon 1/3 cup shrimp mixture into each pepper.
4. Place peppers in a single layer in baking dish.
5. Cover with foil.
6. Bake 25 min.
7. or until heated through.
8. Top with remaining onions.

guajillo salsa, philadelphia cream cheese, shrimp, corn with, four cheese, green onions, banana peppers

Taken from www.kraftrecipes.com/recipes/creamy-shrimp-stuffed-banana-peppers-114652.aspx (may not work)