On the hunt for an easy and tasty appetizer? Our Chili con Queso-Stuffed Mini Peppers might just be the appetizer you have been searching for!
What do I need ?
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
18 assorted mini sweet peppers (orange, red, yellow)
250 g Velveeta Process Cheese Product, cut into 1/4-inch cubes
1-3/4 cups finely crushed tortilla chips
2 plum tomatoes, seeded, chopped
2 jalapeño peppers, seeded, minced
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How do I make it ?
Heat oven to 400ºF.
Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
Bake 15 min. or until peppers are tender and filling is heated through.
Kraft Kitchen Tips!
For more heat, do not remove seeds from the jalapeño peppers before chopping.
How to Remove Seeds from Jalapeño Peppers
With hands in disposable plastic gloves, use small knife to split jalapeño peppers lengthwise in half. Scrape away the seeds with the edge of the knife, then discard the seeds.
Calories From Fat
% Daily Value
Total fat 3 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 240 mg
Total carbohydrate 6 g
Dietary fibre 1 g
Sugars 2 g
Protein 3 g
18 servings, 2 stuffed peppers (51 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.