Meatloaf Stuffed Peppers

Kim Biegacki

By
@pistachyoo

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!


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Rating:
★★★★★ 6 votes
Comments:
Serves:
8 servings
Prep:
20 Min
Cook:
1 Hr 20 Min
Method:
Bake

Ingredients

4 large
red bell peppers, cut in half
1 small
onion, finely chopped
4 clove
garlic, minced
9 oz
earth & vine provisions red bell pepper & ancho chili jam
2 large
egg, beaten
1/2 lb
ground beef
1/2 lb
ground pork
1/2 lb
ground lamb
1 c
stuffing mix
1 c
parmesan cheese, grated
salt & pepper

DON'T FORGET THE TINFOIL

Step-By-Step

1Wash 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.
2Preheat oven to 350 degrees. Mix together onion, garlic, ½ cup Red Bell Pepper & Ancho Chili Jam and egg.
3Add bread crumbs, Parmesan cheese and salt and pepper. Mix well.
4Add your 3 meat combination or whatever meats you want to use at this time. Mix well again.
5Stuff your peppers with the meatloaf and place them in a baking pan.
6COVER PEPPERS WITH TINFOIL ---- Bake for 50 - 60 minutes.
7Remove 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.
8Remove from oven and let stand for 10 minutes before serving. I sprinkle just a tad more cheese on top right before serving.
9Serve with mashed potatoes, rice or pasta.
10Sliced into the pepper so you could see how pretty it is.
11This is the jar of Red Pepper Ancho Chili Jam from Earth & Vine.

About this Recipe

Course/Dish: Beef, Pork, Meatloafs
Main Ingredient: Beef
Regional Style: American