Zesty Stuffed Bell Peppers

• 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 12 cups shredded cheese four cheese blend
• 14 cup converted rice (uncooked)
• 2 teaspoons ground fresh chili paste
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (14 1/2 ounce) canpetite diced tomatoes

1. Preheat oven to 350.
2. Cut tops off peppers.
3. Remove stems.
4. Seed and core peppers.
5. Dice pepper tops in a small dice.
6. 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.
7. Stuff peppers with equal amounts of meat mixture and place in dutch oven or deep skillet with cover.
8. In a medium size bowl, stir together condensed tomato soup and petite diced tomatoes.
9. Pour evenly over stuffed peppers in skillet.
10. Cover and cook in 350 preheated oven for 1-1/2 hours.
11. Remove cover and cook another 20-30 minutes.
12. (I like to serve this with Yucca Croquettes which can be cooked in the same oven the last half hour).

red bell peppers, meatloaf, corn, olives, shredded cheese four cheese blend, rice, tomato soup, tomatoes

Taken from www.food.com/recipe/zesty-stuffed-bell-peppers-233421 (may not work)