Meatloaf Stuffed Peppers

Kim Biegacki


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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★★★★★ 6 votes
8 servings
20 Min
1 Hr 20 Min


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



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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.

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2Preheat oven to 350 degrees. Mix together onion, garlic, ½ cup Red Bell Pepper & Ancho Chili Jam and egg.

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3Add bread crumbs, Parmesan cheese and salt and pepper. Mix well.

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4Add your 3 meat combination or whatever meats you want to use at this time. Mix well again.

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5Stuff your peppers with the meatloaf and place them in a baking pan.

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6COVER PEPPERS WITH TINFOIL ---- Bake for 50 - 60 minutes.

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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.

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8Remove from oven and let stand for 10 minutes before serving. I sprinkle just a tad more cheese on top right before serving.

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9Serve with mashed potatoes, rice or pasta.

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10Sliced into the pepper so you could see how pretty it is.

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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