Meat Loaf Stuffed Peppers 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 :

PAN FRIED MEATLOAF IN TRICOLOR PEPPERS



Pan Fried Meatloaf in Tricolor Peppers image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 pound ground beef
1/2 pound ground turkey
2 slices white bread, cut into cubes
1 (28-ounce) can crushed tomatoes with basil
2 cloves garlic, minced
1 egg
1 small onion, chopped
1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
A few dashes Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon oil
Vegetable oil, for frying

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.

CLASSIC BEEF STUFFED PEPPERS



Classic Beef Stuffed Peppers image

Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.

Provided by Barry LaRoche

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

Time 1h20m

Yield 6

Number Of Ingredients 11

6 red bell peppers - tops and seeds removed
3 eggs, beaten
3 cups meatless spaghetti sauce
1 ¼ cups instant rice
¼ cup finely chopped onion
1 teaspoon salt
1 ½ teaspoons Worcestershire sauce
1 pinch ground black pepper
1 ½ pounds lean ground beef
2 cups meatless spaghetti sauce
6 tablespoons shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
  • Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
  • Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
  • Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g

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

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 SAUCE (OR STUFFED PEPPERS)



Meatloaf Sauce (Or Stuffed Peppers) image

Tomato based sauce topping for meatloaf. Quick, and easy to prepare. Add before baking, or as a dipping sauce after meat loaf has finished baking. Can easily be adapted for use perched atop a vegan lentil loaf.

Provided by Andi Longmeadow Farm

Categories     Sauces

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons vegan worcestershire sauce or 2 teaspoons A.1. Original Sauce
1/4 teaspoon oregano
1/4 teaspoon parsley flakes
1/4 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup mushroom, sliced thinly (optional)

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.

Nutrition Facts : Calories 71.8, Fat 0.5, Sodium 744, Carbohydrate 16.3, Fiber 1.7, Sugar 14.3, Protein 1.6

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

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From iwashyoudry.com


MEATLOAF SAUCE (OR STUFFED PEPPERS) RECIPE - FOOD NEWS
This recipe is a meat loaf mixture with minute rice inside of the pepper, no need to brown the meat, or pre-cook the rice. I used taco flavors in this recipe, taco seasoning, salsa and sour cream are a part of the meat loaf mixture. I also use salsa as the sauce under the peppers.
From foodnewsnews.com


MICROWAVE MEAT LOAF TURKEY - RECIPES | COOKS.COM
2022-06-25 Put in loaf pan. Make a hole or ... until edges brown. Cover with sweet and sour sauce. Bake 2 more minutes. Ingredients: 9 (egg .. juice .. mustard .. oats .. onions .. salt ...) 3. MICROWAVE MIDGET MEATLOAF. Combine all ingredients. Shape mixture into a loaf and place in 8-inch square microwave safe dish.
From cooks.com


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