Best 8 Meatloaf Stuffed Red Peppers Recipes

MEAT LOAF-STUFFED PEPPERS

Steps:

• Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup of spaghetti sauce into a shallow baking dish; set aside. , In a saucepan, combine meat loaf, rice, onion, chopped green pepper and remaining spaghetti sauce. Cook and stir over medium-high heat for 5-10 minutes or until heated through. Stuff each pepper with meat loaf mixture; place on sauce in baking dish. , Bake, uncovered, at 375° for 15-20 minutes or until heated through. Sprinkle with the cheese and let stand until melted.

PAN FRIED MEATLOAF IN TRICOLOR PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.

RED PEPPER MEAT LOAF

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble pork and turkey over mixture and mix well. Shape into a loaf and place in a greased 8-in. square baking dish. Drizzle with barbecue sauce. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 165°.

ONION- AND PEPPER-STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
• Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
• Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
• Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

STUFFED RED PEPPERS

Steps:

• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
• Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
• Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
• Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

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:

• 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.
• Preheat oven to 350 degrees. Mix together onion, garlic, ½ cup Red Bell Pepper & Ancho Chili Jam and egg.
• Add bread crumbs, Parmesan cheese and salt and pepper. Mix well.
• Add your 3 meat combination or whatever meats you want to use at this time. Mix well again.
• Stuff your peppers with the meatloaf and place them in a baking pan.
• COVER PEPPERS WITH TINFOIL ---- Bake for 50 - 60 minutes.
• 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.
• Remove from oven and let stand for 10 minutes before serving. I sprinkle just a tad more cheese on top right before serving.
• Serve with mashed potatoes, rice or pasta.
• Sliced into the pepper so you could see how pretty it is.
• This is the jar of Red Pepper Ancho Chili Jam from Earth & Vine.

RED PEPPER AND CHEESE STUFFED MEATLOAF #RSC

Steps:

• Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside.
• In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool.
• In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern.
• Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked.
• Remove from oven and let rest 10 minutes before serving.