Best Meatloaf Stuffed Peppers Recipes

MEATLOAF SAUCE (OR STUFFED PEPPERS)

Steps:

• Throughly mix together all ingredients.
• Spoon sauce over meatloaf.
• Bake for one hour at 350°F.
• •For vegan, omit the Worcestershire sauce and use vegan alternative.

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.

ITALIAN STUFFED BELL PEPPERS --PLUS A MEATLOAF

Steps:

• For the Meatloaf, combine all of the ingredients and mix well (I use my hand for this).
• If you are making JUST the MEATLOAF, form it in a 9x13 greased pan and bake 400 degrees for 1 hour, basting with the pan juices.
• For the MEATLOAF, combine the MEATLOAF SAUCE ingredients in a saucepan, and heat on the stove to serve warm over the Meatloaf slices at the table.
• If you are making the ITALIAN STUFFED GREEN PEPPERS you will also get a meatloaf out of this.
• For the ITALIAN STUFFED PEPPERS cut the tops off the peppers and clean them out.
• Cut the tops up to use for the sauce.
• Put these in a pan with a little olive oil along with the onions, and garlic--simmer till done.
• Add the tomato sauce and simmer while you are preparing the stuffing for the peppers.
• Cook the rice according to box directions.
• Also, cut a tad off the bottom of the peppers so that they will sit in the pan and not tilt (don't cut through to the inside).
• Mix 3-4 cups of the Meatloaf recipe mixture, Parmesan cheese, garlic, a little of the sauce, and the cooked rice in a large bowl--adding the rice till it looks like the amount you like (I eyeball most all of the ingredients).
• Stuff the peppers and place in a pan on which you have already put a layer of sauce.
• Put some sauce over the tops of the peppers.
• Cover with foil.
• Form the rest of the mixture into a loaf as directed above.
• Bake both at 400 degrees for about 1 hour or till done.
• Now you have 2 meals--freeze some if you like.

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!!!

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.

CROCKPOT MEATLOAF STUFFED PEPPERS

Steps:

• Cut tops off of 6-7 bell peppers. Discard seeds, leaving nice pepper cups.
• Arrange tightly, cup side up in crock pot. (I diced the tops to use as stuffing.)
• In a large bowl, combine the beef, egg, onion, celery, bell pepper, milk, and oats. Season with garlic, salt and pepper to your personal taste.
• Combine meat mixture very well - get your hands in there!
• Stuff meatloaf mixture into the peppers.
• In a separate small bowl, combine mustard and ketchup. Whisk well and spread over the meatloaf tops.
• Cook in your crockpot on low for about 6-7 hours. (High for 4-5 hours) OR Bake at 400 degrees f for 1 hour.