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 :
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
GREEN PEPPER MEAT LOAF
"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
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
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!!!
MEATLOAF-FILLED GREEN BELL PEPPERS
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.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
SUPERIOR MEAT LOAF WITH BELL PEPPERS
Make and share this Superior Meat Loaf With Bell Peppers recipe from Food.com.
Provided by Timothy H.
Categories Meatloaf
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine all ingredients in large bowl.
- Shape into loaf in 13 x 9-inch baking or roasting pan.
- Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
- Substitution: Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed.
- SLOW COOKER METHOD: Arrange meat loaf in slow cooker. Cook covered on LOW 6 to 8 hours or HIGH 4 hours. (HELPFUL HINT -- Place meat loaf on a piece of cheesecloth, then on a rack to help hold meat loaf together while lifting in and out of slow cooker.).
Nutrition Facts : Calories 400.9, Fat 20.3, SaturatedFat 7.3, Cholesterol 131.4, Sodium 2573.1, Carbohydrate 27.7, Fiber 2.6, Sugar 8.9, Protein 26.4
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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