Pan Fried Meatloaf in Tricolor Peppers

janet vinson

By
@chefjlv

This recipe has now become our favorite way to have stuffed peppers. It is even great as a leftover


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Serves:

5

Prep:

30 Min

Cook:

1 Hr

Ingredients

1
green bell pepper
1
red bell pepper
1
orange or yellow bell pepper
1/2 lb
ground beef
1/2 lb
ground veal or, ground chicken or turkey
2 slice
white bread cubed
1 can(s)
28 oz crushed tomatoes with basil
2 clove
minced garlic
1
egg
1
small onion choppped
1 Tbsp
dried sage
1 tsp
worcestershire sauce
1 dash(es)
red pepper flakes
1 tsp
hot sauce
salt and pepper to taste
1 tsp
smoked paprika
left over tops and bottoms of peppers
2 c
cheddar cheese, shredded
1/4 c
parmigiano-reggiano, grated
olive oil

Directions Step-By-Step

1
Preheat oven to 400 degrees
2
Wash peppers. Cut top and bottom of each pepper off and set aside. Remove core and seeds.
3
Cut each peppers into 3 (1") rings, place aside.
4
In large bowl, add all ingredients (except crushed tomatoes - only put in 1/2 cup in bowl and set the rest aside.) Add pepper tops & bottoms (chopped)in bowl.
5
Heat about 1-2 tbsps of olive oil in frying pan.
(Must be a pan that can be put in oven at 400 degrees)
6
Take one ring of pepper and stuff with meat. Continue till all rings are stuffed.
7
Add to heated oil and cook for 5 minutes on each side till browned. All rings should fit in this pan.
8
Put in remaining crushed tomatoes now and bring to boil.
9
Add salt & pepper. (If sauce too thick, add a little water) Do not want soupy
10
Put in oven covered for 20-30 minutes till heated thru and cooked
11
Serve over mashed potatoes, rice, or pasta.
12
If reheating as leftovers, you may want to add a 14 oz can of diced or crushed tomatoes

About this Recipe

Course/Dish: Beef, Meatloafs
Hashtags: #sauce, #meat, #PEPPERS, #tomatoe