Zesty Stuffed Bell Peppers

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 4 large red bell peppers
• 1 lb meatloaf mix
• 0.5 (11 ounce) can corn
• 1 (4 1/4 ounce) can sliced ripe olives
• 1 1/2 cups shredded cheese four cheese blend
• 1/4 cup converted rice (uncooked)
• 2 teaspoons ground fresh chili paste
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (14 1/2 ounce) can petite diced tomatoes

Recipe

• 1 preheat oven to 350. cut tops off peppers. remove stems. seed and core peppers. dice pepper tops in a small dice.
• 2 combine in a large bowl: diced pepper tops, meatloaf mix, corn, olives, shredded cheese, rice, 1/4 cup of the petite diced tomatoes, and the ground fresh chili paste. stuff peppers with equal amounts of meat mixture and place in dutch oven or deep skillet with cover.
• 3 in a medium size bowl, stir together condensed tomato soup and petite diced tomatoes. pour evenly over stuffed peppers in skillet. cover and cook in 350 preheated oven for 1-1/2 hours. remove cover and cook another 20-30 minutes. (i like to serve this with yucca croquettes which can be cooked in the same oven the last half hour).