12 large jalapenos
125 g (1/2 package of 250 g) Philadelphia Cream Cheese in brick, softened
1/2 cup HEINZ Tomato Ketchup
1/2 cup CRACKER BARREL Grated Sharp Cheddar Cheese
1 cup fresh breadcrumbs
2 tbsp. butter, melted
1 clove garlic, finely chopped
1/2 tsp. paprika
Heat oven to 400°F.
Cut peppers in half lengthwise; remove and discard seeds. Mix cream cheese, ketchup and cheddar cheese until smooth; place in chilies, filling to the brim as needed.
Combine remaining ingredients; sprinkle over peppers. Spread peppers, stuffed sides up, on baking sheet sprayed with cooking spray.
Bake 18 min. or until hot.