Mexicali Meatloaf in Bell Pepper Shells

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb ground beef
• 1 (4 ounce) can diced green chilies
• 1 (1 1/4ounce) 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

1. Preheat oven to 375°F.
2. 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.
3. Cut peppers in half lengthwise and scoop out seeds.
4. Press meat mixture evenly into pepper shells and place in a shallow baking pan.
5. Bake for 35 minutes or until cooked through (160°F).
6. Top with remaining salsa and cheese; return to oven and bake 5 minutes more.