Prep 25 mins
Cook 0 mins
I got this recipe off of a card in the grocery store when I was traveling in Calif. in '01. I've been making it since. You could use any color bell pepper you wish. I find the green ones a little bitter. I like the red, yellow, and orange ones, and I'll reserve my opinion of the purple ones until I can taste one. ** After making this for years, I find that Schilling's brand Mexican Seasoning is a little hard to find. I recommend either using your own blend, or try one of the packaged taco seasoings, or Mexican seasonings. Any of them will work well. Any questions, please zmail me.
- 1 lb ground beef
- 1 (4 ounce) can diced green chilies
- 1 (1 1/4 ounce) packet taco seasoning mix
- 1 egg
- 2⁄3 cup dry breadcrumbs
- 3⁄4 cup prepared salsa, divided
- 1⁄2 cup mexicorn
- Mexican seasoning (I use Schilling)
- 1⁄4 cup shredded monterey jack pepper cheese or 1⁄4 cup mexican cheddar cheese
- Preheat oven to 375°F.
- Combine all ingredients in a medium bowl except 1/4 cup of the salsa, bell peppers and cheese, mixing with your hands until well-combined.
- Cut peppers in half lengthwise and scoop out seeds.
- Press meat mixture evenly into pepper shells and place in a shallow baking pan.
- Bake for 35 minutes or until cooked through (160°F).
- Top with remaining salsa and cheese; return to oven and bake 5 minutes more.
Just tried this tonight for the first time. I substituted ground turkey for ground beef and it came out great! I also served yellow rice as the side dish and since I had extra corn lefr over, I just added it to the rice. We will be adding this recipie to our monthly menu! Thanks~