Meatloaf Stuffed Peppers No Rice Recipes

STUFFED PEPPERS WITHOUT RICE

Steps:

• Preheat oven to 350 degrees.
• Wash bell peppers, cut them in half and remove the membrane and seeds
• Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
• Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl
• Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened
• Add marinara sauce, dried basil, 1/2 tsp sea salt and 1/4 tsp ground black pepper to the same pan, mix together and simmer on medium low for 2 minutes until heated through
• Stir in ground meat and cook until heated through
• Stir in 1/2 cup of shredded cheese
• Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top and a sprinkle of cheese to each pepper half.
• Cover with foil and bake for 30 minutes
• Garnish with chives if desired, optional
• Enjoy!

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.

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.

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.

STUFFED PEPPER LOAF

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.

AMANDA'S STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
• Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
• Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
• In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

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).