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


green bell pepper
red bell pepper
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
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


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

About this Recipe

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