Meatloaf Stuffed Red Peppers Recipes

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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.

RED PEPPER MEAT LOAF



Red Pepper Meat Loaf image

This recipe is a nice substitute for the usual beef meat loaf. It's plenty moist and so flavorful with the sweet red pepper. Leftovers are great for sandwiches the next day.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons beaten egg
1-1/2 teaspoons 2% milk
3/4 cup coarsely crumbled cornbread
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped onion
Dash dried basil
1/2 pound ground pork
1/2 pound ground turkey
2 tablespoons barbecue sauce

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°.

Nutrition Facts : Calories 299 calories, Fat 18g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

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 RED PEPPERS



Stuffed Red Peppers image

Stuffed peppers with beef and mushrooms.

Provided by Jane

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

Time 1h45m

Yield 6

Number Of Ingredients 13

2 cups brown rice
4 cups water
1 pound ground beef
1 onion, diced
¼ cup chopped mushrooms, or to taste
3 cloves garlic, chopped
1 (26 ounce) jar tomato sauce
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 red bell peppers, tops and seeds removed
¼ cup grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 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.

MEATLOAF STUFFED PEPPERS



Meatloaf Stuffed Peppers image

I have made this recipe several times now and I have adjusted it to what we like best. The combination of the Ancho Chili Jam and the stuffing mix (instead of rice) really makes for a yummy stuffed pepper. The original recipe is from Earth & Vine website where I buy my Red Bell Pepper & Ancho Chili Jam. It is the best jam and also great just served over a block of cream cheese served with crackers!

Provided by Kimberly Biegacki @pistachyoo

Categories     Beef

Number Of Ingredients 11

4 large red bell peppers, cut in half
1 small onion, finely chopped
4 clove(s) garlic, minced
9 ounce(s) earth & vine provisions red bell pepper & ancho chili jam
2 large egg, beaten
3/4 pound(s) ground beef
3/4 pound(s) ground pork
1 cup(s) stuffing mix
1 cup(s) parmesan cheese, grated
- salt & pepper
DON'T FORGET THE TINFOIL

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



Red Pepper and Cheese Stuffed Meatloaf #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. A local tavern has a delicious grilled meatloaf on their menu, I added some ingredients that my family prefers and came up with this delicious version of this great comfort food. It's become a family favorite!

Provided by Souxie

Categories     Meatloaf

Time 2h15m

Yield 1 meatloaf, 6-8 serving(s)

Number Of Ingredients 13

1 lb bacon, divided (not thick cut)
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
1 teaspoon dried parsley flakes
2 1/2 lbs ground beef
1 cup breadcrumbs
2 extra large eggs
1 (1 7/8 ounce) package dry onion soup mix (use 1 envelope)
1/3 cup water
0.5 (10 3/4 ounce) can condensed golden mushroom soup
3/4 cup French-fried onions
6 ounces monterey jack cheese, cut into 1-inchX3-inch strips
Reynolds Wrap Foil

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.

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