Post by shoregirl on May 27, 2008 9:55:08 GMT -5
This was posted on BCB, I also saw something similar in Rachel Ray's April Magazine.
One 16-ounce jar roasted red peppers drained, split and seeded
2 cups shredded FF or Soy Cheese
1.5 pounds 93/7 ground beef
One 16-ounce jar chunky salsa
1 cup oatmeal
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper
1. Preheat the oven to 375°. Grease a 10-inch pie plate lightly spray with PAM and line with the red peppers. Scatter 1/2 cup cheese on top.
2. In a large bowl, mix 1/2 cup cheese, the beef, 3/4 cup of the salsa, oatmeal, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.
3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.
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One 16-ounce jar roasted red peppers drained, split and seeded
2 cups shredded FF or Soy Cheese
1.5 pounds 93/7 ground beef
One 16-ounce jar chunky salsa
1 cup oatmeal
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper
1. Preheat the oven to 375°. Grease a 10-inch pie plate lightly spray with PAM and line with the red peppers. Scatter 1/2 cup cheese on top.
2. In a large bowl, mix 1/2 cup cheese, the beef, 3/4 cup of the salsa, oatmeal, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.
3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.
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