Pan Fried Meatloaf in Tricolor Peppers

janet vinson


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


★★★★★ 2 votes

30 Min
1 Hr


  • 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
  • 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

How to Make Pan Fried Meatloaf in Tricolor Peppers


  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

Printable Recipe Card

About Pan Fried Meatloaf in Tricolor Peppers

Course/Dish: Beef Meatloafs

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