2 Bell Peppers, Halved, Southern, VE 006648
2 tb Olive Oil, Corto, VE 034585
1 lb Meatloaf Mix, Ada Valley, VE 048331
1 oz Taco Seasoning, Lake State, VE 039715
4 oz Habanero Jack Cheese, Shredded, Farm Country, VE 047898
1 cup Enchilada Sauce, Red Gold, VE 017143
3 cups Latin Rice, Posada, VE 084667
1 cup Roasted Corn and Jalapeño, Simplot, VE 084581
¼ cup Cilantro, Chopped, Pro*Act, VE 007196
Preheat the oven to 350° F.
Rub the outside of each slice of bell pepper with oil and place in half hotel pan, reserve to the side.
In a bowl mix the meatloaf mix and taco seasoning together until fully incorporated.
Add 4 oz. of meatloaf mix to each pepper.
Cover the peppers with aluminum foil and place in oven for 30 minutes.
Add cheese to each pepper and cook for another 10 minutes, uncovered, until internal temperature reaches 160° F.
Let peppers rest for 5 to 10 minutes before serving.
Serve each meatloaf over warmed Latin rice.
Garnish each pepper with ¼ cup of enchilada and ¼ cup warmed corn and jalapeño mix.
Sprinkle with cilantro.
4 servings
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
