2 cups Land O Lakes® Sharp White Cheddar Farmstyle Shreds, divided
1/2 cup finely crushed corn chips
Heat broiler. Cover broiler pan with aluminum foil.
Place peppers onto broiler pan. Broil 4 to 6 inches from heat, turning occasionally, 8-12 minutes or until skins blacken. Place into plastic food bag or into bowl covered with plastic food wrap. Let stand 15 minutes; gently peel skins from peppers. Cut slit into pepper from stem to tip. Carefully remove seeds. Set aside.
Heat oven to 350°F. Coat 13×9-inch baking pan with no-stick cooking spray. Set aside.
Melt butter in 12-inch nonstick skillet until sizzling. Add onion, chili powder, cumin, garlic salt, salt and cayenne; cook over medium heat 2-4 minutes or until onion is softened. Add ground beef; continue cooking, stirring constantly, 10-12 minutes or until extra liquid has cooked off and beef is no longer pink. Stir in 1 cup cheese. Remove from heat.
Divide beef mixture evenly among peppers, using about 1/2 cup for each. Place stuffed peppers, cut-side up, into prepared pan.
Sprinkle peppers with remaining cheese and crushed corn chips. Bake 15-20 minutes or until heated through.
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