Green Peppers Stuffed With Meatloaf Recipes

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STUFFED PEPPER MEATLOAF



Stuffed Pepper Meatloaf image

Stuffed Pepper Meatloaf - all the makings of a stuffed pepper wrapped up in a moist and tender meatloaf. Filled with rice, spices and then topped off with green peppers and a tomato glaze. Stuffed peppers made easy and delicious!

Provided by Nikki Lee - Soulfully Made

Categories     Main Dish

Time 1h30m

Number Of Ingredients 12

2 pounds ground round beef
1 cup instant rice
½ medium onion (grated)
1 large egg (beaten)
½ fresh minced garlic
2 beef bouillon cubes (granulated)
½ tsp ground black pepper
1 large green bell pepper (sliced (any color bell pepper works))
1 - 15 ounce can crushed tomatoes
½ tsp fresh minced garlic
2 tsp olive oil
½ tsp salt (or to taste)

Steps:

  • Preheat oven to 350°.
  • In a medium bowl mix topping ingredients (except for green peppers) - crushed tomatoes, garlic, olive oil and salt.
  • In a large bowl combine meatloaf mixture ingredients - ground beef, instant rice, grated onion, egg, garlic, bullion and black pepper. I find using your hands is easiest way to combine.
  • In a casserole dish, dutch oven, loaf pan or sheet pan - form a loaf.
  • Top the meatloaf with sliced green peppers and pour tomato mixture over the peppers. (alternately, if you prefer you can mix the peppers in with tomato mixture and spoon over the top you can)
  • Cover with foil or over safe lid and cook for 45 minutes. Remove foil and cook remainder of time (30 to 45 minutes) or until done. An instant read thermometer should read 155° to 160° when done. I check to 1 hour mark with thermometer as shape of meatloaf and oven times vary.
  • Remove from oven and let rest for 10 minutes before serving.

Nutrition Facts : ServingSize 1 1 serving, Calories 361 kcal, Carbohydrate 11 g, Protein 34 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 124 mg, Sodium 475 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g

MEAT LOAF-STUFFED PEPPERS



Meat Loaf-Stuffed Peppers image

With my husband-who won't eat the same thing twice-I've had to learn to be creative with leftovers (around here, we call it "recycled food"). I put this recipe together to use up leftover meat loaf. When it's dressed up with homegrown peppers, he doesn't know he really is getting yesterday's main course! Actually, leftovers are both coming and going in this recipe-if I have any peppers left over, I use them to make my spaghetti sauce. Although we live close to Houston, there's a pasture near our house and we can hear the cows that graze there. We have two sons, 4 and 2.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 large green peppers
2 cups cubed leftover meat loaf
3-1/3 to 4 cups spaghetti sauce or 3 cups leftover spaghetti sauce, divided
1 to 1-1/2 cups leftover cooked rice
1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup shredded cheddar cheese

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.

Nutrition Facts :

ITALIAN STUFFED BELL PEPPERS --PLUS A MEATLOAF



Italian Stuffed Bell Peppers --Plus a Meatloaf image

This is a OAMC recipe as you can have both--a Meatloaf and Stuffed Peppers. This is the most delicious meatloaf recipe I have ever had. I love Meatloaf and I love Stuffed Peppers. I had tried many recipes for Stuffed Peppers and although they were O.K. I was never totally happy, UNTIL I came up with the idea for this. I made a meatloaf and used a portion of the mixture to make the stuffing for the peppers. Result--the best of both. You can keep everyone happy. Don't be discouraged if this looks involved--it really is not, but you are making two meals. (NOTE--I measure for the meatloaf, but for the peppers I just add what I want.) Enjoy!!

Provided by Mimi in Maine

Categories     Rice

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 28

3 3/4 lbs hamburger
2 slices bread, made into crumbs
1/3 cup oatmeal
4 eggs, beaten
2 teaspoons salt
1 tablespoon prepared mustard
1 cup tomato sauce
1 medium onion, chopped
1 (5 ounce) can evaporated milk
pepper
4 tablespoons dark brown sugar
1 cup tomato sauce
1/2 cup milk
4 tablespoons prepared mustard
4 tablespoons vinegar
4 -6 large green peppers
olive oil
2 (8 ounce) cans tomato sauce
1 (8 ounce) can water
1/2 small onion, chopped
1 garlic clove, minced
1 dash basil
1 dash oregano
1 dash parsley
salt and pepper
3/4-1 cup parmesan cheese, to taste
1 garlic clove, minced (or dry garlic can be used)
1/2 cup raw rice, cooked

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.

Nutrition Facts : Calories 548.4, Fat 26, SaturatedFat 10.4, Cholesterol 211.2, Sodium 1362, Carbohydrate 32, Fiber 3.6, Sugar 12.2, Protein 45.7

ONION- AND PEPPER-STUFFED MEATLOAF



Onion- and Pepper-Stuffed Meatloaf image

Ever get bored with meatloaf? Me too! Take a classic recipe and make it pop! You can stuff it with just about anything and make it fun and exciting!

Provided by Bill Adams

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 cooking spray
1 onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 ½ pounds ground beef
1 (15 ounce) can tomato sauce
12 crushed saltine crackers
¼ cup brown sugar
1 egg, beaten
2 tablespoons Worcestershire sauce
2 tablespoons chicken stock
2 tablespoons olive oil
1 tablespoon Montreal steak seasoning
1 clove garlic, minced
ground black pepper to taste
¼ cup ketchup, or as needed

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).

Nutrition Facts : Calories 418.5 calories, Carbohydrate 21.8 g, Cholesterol 111.3 mg, Fat 25.1 g, Fiber 2.2 g, Protein 26.5 g, SaturatedFat 8.7 g, Sodium 897.5 mg, Sugar 13.7 g

GREEN PEPPER MEAT LOAF



Green Pepper Meat Loaf image

"My husband, Wayne, asks for this meat loaf all the time," reports Edna Lauderdale of Milwaukee, Wisconsin. "We like it spicy, so we use hot sausage rather than mild. Slices are terrific drizzled with ketchup, served with mashed potatoes and gravy, or in meat loaf sandwiches the next day."

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 14 slices.

Number Of Ingredients 9

2 eggs, lightly beaten
2 medium green peppers, chopped
1 large onion, finely chopped
1/4 cup chopped celery leaves
1/4 cup minced fresh parsley
1 envelope onion soup mix
2 pounds lean ground beef (90% lean)
1 pound bulk pork sausage
4 bacon strips, optional

Steps:

  • In a large bowl, combine the eggs, green peppers, onion, celery leaves, parsley and soup mix. Crumble beef and sausage over the mixture and mix well. Shape into a 12x4-in. loaf. , Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 1 hour. Place bacon strips over top if desired. Bake 45-60 minutes longer or until no pink remains and a thermometer reads 160°.

Nutrition Facts : Calories 193 calories, Fat 10g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 398mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

STUFFED GREEN PEPPERS I



Stuffed Green Peppers I image

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Provided by Suzanne M. Munson

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 12

6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Steps:

  • Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  • In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  • Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  • Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g

STUFFED PEPPER LOAF



Stuffed Pepper Loaf image

This unique recipe tucks a stuffed green pepper inside the meat loaf. I've had this recipe so long I can't remember where I got it from. Scrumptious slices warm you up on a cold, blustery day. - Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

1 small green pepper
2 eggs
1/2 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup ketchup
2 teaspoon Worcestershire sauce
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef

Steps:

  • Remove top and seeds from green pepper; cut in half lengthwise. In a large saucepan, cook the pepper halves in boiling water for 5 minutes or until crisp-tender; set aside. In a large bowl, beat eggs. Add the next seven ingredients. Crumble beef over mixture and mix well. Stuff pepper halves with some of the meat mixture. Pat half of the remaining meat mixture into an ungreased 9x5-in. loaf pan. Arrange pepper halves, stuffed side down, over meat mixture. Cover with remaining meat mixture. Bake, uncovered, at 350° for 1 hour. Cover and bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand 10 minutes before slicing.

Nutrition Facts :

MEATLOAF-FILLED GREEN BELL PEPPERS



Meatloaf-Filled Green Bell Peppers image

Categories     Beef     Pork     Bake     Dinner     Bell Pepper     Gourmet

Yield Serves 6 as an entrée

Number Of Ingredients 11

6 green bell peppers (about 1/2 pound each)
1/2 cup fine dry bread crumbs
1 cup heavy cream
3/4 cup finely chopped onion
3 tablespoons unsalted butter
1 1/4 pounds lean ground chuck
1/2 pound ground pork
1/4 cup chopped scallion greens
1/4 cup minced fresh parsley leaves
1 1/2 teaspoon salt
1/8 teaspoon ground cloves

Steps:

  • In a kettle of boiling salted water blanch the bell peppers, covered partially, for 3 minutes and transfer them to a bowl of ice and cold water to stop the cooking. Cut 3/4 inch from the stem end of each bell pepper, reserving the bottoms, and chop fine the flesh from around the stems, discarding the stems. In a bowl let the bread crumbs soak in the cream for 8 minutes, or until the cream is absorbed. In a skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and let it cool. Stir the onion mixture into the bread crumb mixture, stir in the chuck, the pork, the scallion greens, the parsley, the salt, the cloves, and black pepper to taste, and divide the mixture among the bell peppers. Arrange the bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups water to the pan, and bake the peppers in the middle of a preheated 375°F. oven for 1 hour, or until the meat is no longer pink.

VEGETARIAN STUFFED GREEN PEPPERS



Vegetarian Stuffed Green Peppers image

When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.

Provided by GWILYN

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h20m

Yield 4

Number Of Ingredients 6

1 cup uncooked white rice
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
4 green bell peppers
16 slices Swiss cheese
1 (15 ounce) can tomato sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
  • Bake in preheated oven until peppers soften, about 45 minutes.
  • Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

Nutrition Facts : Calories 771.5 calories, Carbohydrate 77.2 g, Cholesterol 104.3 mg, Fat 33 g, Fiber 12.2 g, Protein 43.4 g, SaturatedFat 20.5 g, Sodium 1199.8 mg, Sugar 8.9 g

MEATLOAF STUFFED RED PEPPERS



Meatloaf Stuffed Red Peppers image

I was undecisive on what to make for dinner one night between stuffed peppers and meatloaf. So I came up with this recipe and loved it.

Provided by jodieleigh

Categories     Peppers

Time 45m

Yield 4 stuffed peppers, 4 serving(s)

Number Of Ingredients 11

2 red bell peppers
1 lb lean ground beef
1/2 cup quick oats
1/3 cup parmesan cheese
1/3 cup onion, finely chopped
1 teaspoon garlic, minced
1 tablespoon dried basil
1 tablespoon Worcestershire sauce
1/3 cup ketchup
1 egg
mozzarella cheese

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.

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