Pan Fried Meatloaf in Tricolor Peppers
By
janet vinson
@chefjlv
1
This recipe has now become our favorite way to have stuffed peppers. It is even great as a leftover
Rating:
★★★★★ 2 votes
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
How to Make Pan Fried Meatloaf in Tricolor Peppers
- 1Preheat oven to 400 degrees
- 2Wash peppers. Cut top and bottom of each pepper off and set aside. Remove core and seeds.
- 3Cut each peppers into 3 (1") rings, place aside.
- 4In 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.
- 5Heat about 1-2 tbsps of olive oil in frying pan.
(Must be a pan that can be put in oven at 400 degrees) - 6Take one ring of pepper and stuff with meat. Continue till all rings are stuffed.
- 7Add to heated oil and cook for 5 minutes on each side till browned. All rings should fit in this pan.
- 8Put in remaining crushed tomatoes now and bring to boil.
- 9Add salt & pepper. (If sauce too thick, add a little water) Do not want soupy
- 10Put in oven covered for 20-30 minutes till heated thru and cooked
- 11Serve over mashed potatoes, rice, or pasta.
- 12If reheating as leftovers, you may want to add a 14 oz can of diced or crushed tomatoes
