You'll love these traditional Spanish flavors. Jalapeno peppers stuffed with a Ground Beef, tomato, onion, raisin and nut mixture.
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 59 Calories; 3g Total Fat; 1g Saturated Fat; 1g Monounsaturated Fat; 11mg Cholesterol; 92mg Sodium; 4g Total carbohydrate; 4g Protein; 0.4mg Iron; 0.7mg Niacin; 0.1mg Vitamin B6; 0.3mcg Vitamin B12; 0.7mg Zinc; 2.3mcg Selenium; 0.8g Fiber.