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Mexicali Meatloaf in Bell Pepper Shells

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“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:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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