MEAT LOAF-STUFFED PEPPERS
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
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 :
MEATLOAF STUFFED PEPPERS
I was watching food network a few days ago, and saw this meatloaf stuffed pepper recipe on there that looked divine.....They don't just LOOK divine, they ARE divine!! These are just perfect with a side of fully loaded mashed potatoes....Yummy!!!
Provided by Jennifer McConnell
Categories Meatloafs
Time 50m
Number Of Ingredients 10
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!!!
ONION- AND PEPPER-STUFFED MEATLOAF
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
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
MEATLOAF SAUCE
Make and share this Meatloaf Sauce recipe from Food.com.
Provided by spring219
Categories Sauces
Time 10m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Mix well with a whisk until everything is dissolved.
- Add more/less water and brown sugar to desired taste and consistency.
- Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).
STUFFED PEPPER MEATLOAF
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
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
MEATLOAF SAUCE (OR STUFFED PEPPERS)
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
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
MEATLOAF STUFFED RED PEPPERS
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
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.
ITALIAN STUFFED BELL PEPPERS --PLUS A MEATLOAF
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
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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