INGREDIENTS
1
jar fire-roasted red peppers drained, split and seeded
12 oz
shredded Mexican cheese blend (3 cups)
1 1/2 lb
lean ground beef
1
jar chunky salsa
1 cup
bread crumbs
2
eggs, lightly beaten
1/3 cup
chopped flat-leaf parsley
3/4 tsp
salt
3/4 tsp
pepper