VELVEETA® Easy Beef and Cornbread Stuffed Peppers

By carol gorman

Ingredients

• 1 each green, red and yellow pepper, cut lengthwise in half, seeded
• 1 onion, chopped
• 1/2 cup KRAFT Zesty Italian Dressing
• 1 lb. lean ground beef
• 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
• 1 VELVEETA Mini Blocks (4 oz.), cut into 1/2-inch-thick strips

Details

Servings 6
Preparation time 25mins
Cooking time 65mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 400ºF.

Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.

Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until onions are crisp-tender, stirring frequently. Spoon onions into bowl. Brown meat in same skillet; drain.

Prepare stuffing as directed on package. Add to meat along with the onions; mix lightly. Spoon into pepper halves; top with VELVEETA. Cover.

Bake 15 min. or until VELVEETA is melted and filling is heated through.