Recipe by FLUFFSTER
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.
Top Review by Quck-N-EZCook
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~
- 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
Directions See How It's Made
- 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.