1 cup chopped green bell pepper
2 cups chopped red onion
2 cloves garlic, minced
3 tablespoons olive oil
2 cups ricotta cheese
1 (14 ounce) can whole kernel corn
1 cup chopped tomatoes
1 (9 ounce) can crushed pineapple
1 cup diced celery
1 (11 ounce) can canned tomato paste
1 (4 ounce) can chopped green chile peppers, drained
1 (6 ounce) can tomato sauce
In a medium bowl, mix the bell pepper, red onion, garlic, olive oil, ricotta cheese, corn, tomatoes, pineapple, celery, tomato paste and chile peppers. Cover and refrigerate for two to three hours.
Prepare the meat filling as directed on package. Heat oil in a large skillet and fry red meat filling in oil until golden brown. Drain off grease and place filling in the skillet. Add red meat filling and brown over medium heat. Mix remaining ingredients together and serve warm with rice and pasta.