8 medium bell peppers
2 1/2 lbs. ground beef, cooked and drained or 4 cups cooked ground beef
3 cups shredded American or Cheddar cheese, divided
1 1/2 cups FRENCH'S® Tomato Ketchup
1/2 cup FRENCH'S® Classic Yellow Mustard
3 Tbsp. FRENCH'S® Classic Worcestershire Sauce
3 Tbsp. dill pickle relish
1 1/2 cups FRENCH'S™ Crispy Jalapeños
HEAT oven to 350°F. Leaving stems on the peppers, slice peppers lengthwise, remove seeds and membranes. Add peppers to large pot of boiling water; simmer 5 minutes until just tender. Drain peppers, cut side down, on paper towels.
COOK ground beef and drain. Mix meat with 2 cups cheese, Ketchup, Mustard, Worcestershire, relish and 1 cup Crispy Jalapeños.
SPOON meat mixture into peppers, dividing evenly. Place peppers into 2-qt. baking dish.
BAKE 25 minutes until peppers are hot. Sprinkle tops of peppers with remaining cheese and Jalapeños and bake 5 minutes more until cheese melts.