Best 3 Meatloaf Stuffed Peppers Recipes

MEATLOAF STUFFED PEPPERS

Steps:

• 1. Wash and slice up your peppers that will be used. I sliced just a little of the pepper off the bottom of two so that they would sit flat on the pan.
• 2. Preheat oven to 350 degrees. Mix together onion, garlic, ½ cup Red Bell Pepper & Ancho Chili Jam and egg.
• 3. Add bread crumbs, Parmesan cheese and salt and pepper. Mix well.
• 4. Add your 3 meat combination or whatever meats you want to use at this time. Mix well again.
• 5. Stuff your peppers with the meatloaf and place them in a baking pan.
• 6. COVER PEPPERS WITH TINFOIL ---- Bake for 50 - 60 minutes.
• 7. Remove pan from oven and spoon the remaining Red Bell Pepper & Ancho Chili Jam to the top of peppers; place back in oven and bake for an additional 20 minutes or until meat loaves are done.
• 8. Remove from oven and let stand for 10 minutes before serving. I sprinkle just a tad more cheese on top right before serving.
• 9. Serve with mashed potatoes, rice or pasta.
• 10. Sliced into the pepper so you could see how pretty it is.
• 11. This is the jar of Red Pepper Ancho Chili Jam from Earth & Vine.

MEATLOAF STUFFED RED PEPPERS

Steps:

• Cut red peppers lengthwise clean out the core and seeds and set aside.
• In a large mixing bowl, combine ground beef, oats, parm. cheese, onions, garlic, basil, worcestershire sauce ketchup and egg. Mix well.
• Divide meat mixture in 4 parts.
• Stuff each part into the red peppers.
• Place stuffed peppers in a casserole dish.
• Bake in oven 30 minutes until meat is cooked through and pepper is slightly roasted.
• Top with cheese ( Sliced or Shredded ) and bake until cheese is slightly melted.
• Served w/ green beans and roasted red potatoes.

MEATLOAF STUFFED PEPPERS

Steps:

• 1. Preheat oven to 400 Degrees.
• 2. In a large mixing bowl combine ground beef, 1/2 cup of the tomatoes and juice, chopped onion, egg, seasonings, and worcestershire sauce together. Start mixing in bread crumbs. I didn't measure this one, but if I had to guestimate, I'd say I used between 1-2 cups. Start small, and start mixing in until themeat mixture pulls together well.
• 3. Core the peppers by cutting through the top of each pepper and removing the seeds and core. Slice each pepper into 3 rings, make sure they're fairly thick (tall) slices.
• 4. Heat a tablespoon or so of olive oil in a deep OVEN PROOF skillet over medium-high heat. While oil is heating, start packing the meat mixture into your pepper rings. To do this, take a handful of meat mix, and tightly shape it around a single cube of cheddar, making sure to seal it in very well so the cheese doesn't leak out. Once the cheese is sealed in each meat "bundle", pack the bundles into your peppers TIGHTLY. You almost want to overpack them, as the ground beef will cook down a bit, and start pulling away from the peppers in the skillet.
• 5. Carefully place the pepper patties into the skillet, turn your heat down to medium and cook approximately 5 minutes on each side. Once done, pour your remaining tomatoes and basil WITH juice over top of the pepper loaves and let it cook down for another 2-3 minutes with the grease. This is going to make an absolutely awesome sauce.
• 6. Turn off your burner and carefully place the entire skillet into the oven for 20-25 minutes, just enough to cook down the sauce a little more, and heat everything through.
• 7. Serve topped/garnished with the tomato basil sauce from the pan. Enjoy!!!