Crustless Tex-Mex Meatloaf-Cheddar Pie

Ingredients:

• 1 16 ounce jar  fire-roasted red peppers drained, split and seeded

• 12 ounces shredded Mexican cheese blend (3 cups)

• 1 1/2 pounds lean ground beef

• 1 16 ounce jar  chunky salsa

• 1 cup bread crumbs

• 2 eggs, lightly beaten

• 1/3 cup chopped flat-leaf parsley

• 3/4 teaspoon salt

• 3/4 teaspoon pepper

Directions:

1. Preheat the oven to 375 degrees . Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.
2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, 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.