Tamale-Stuffed Peppers

• 2 pkg. (8-1/2 oz. each) corn muffin mix
• 1 can (15.25 oz.) corn, drained
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses
• 1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
• 6 large green peppers (2 lb.), cut lengthwise in half, seeded
• 1-1/2 cups red salsa

1. Preheat oven to 400F.
2. Prepare muffin batter in large bowl as directed on package.
3. Stir in corn, sour cream, cheese and ham.
4. Spoon into pepper halves; place on foil-covered baking sheet.
5. Bake 30 min.
6. or until wooden toothpick inserted in center of filling comes out clean.
7. Serve topped with the salsa.

corn, s, cheeses, ham, green peppers, red salsa

Taken from www.kraftrecipes.com/recipes/tamale-stuffed-peppers-110569.aspx (may not work)