This Meatloaf stuffed bell peppers recipe is a simple and filling dish that packs in the meat and veggies. Easy and oh-so-satisfying, delicious comfort food. Make this family friendly meal ahead for convenience and eat leftovers for lunch the next day, or freeze for later.
I like to make these with even more cheese on top, so that they come out the oven like a bubbling hot pizza.
Stuffed peppers are very healthy and not at all complicated to make. I like to use all sorts of different colors of peppers when making this recipe. This gives such a great colorful presentation.
And it’s easy to make variations of this recipe, you can get your peppers stuffed with a combination of cheese and ground beef, ground turkey, ground pork or ground lamb and different seasonings. The combinations are never-ending.
Freeze cooked peppers individually or together as a whole meal in an airtight container or zip bag. Thaw overnight in the refrigerator before reheating.
You’ll will find a lot of recipes of meatloaf stuffed bell peppers containing rice but you won’t even miss the rice in this recipe, and to be honest, I think easy stuffed peppers taste even better with no rice.
However a nice salad that fits well is the crunchy cabbage salad I have among my recipes.
Meatloaf stuffed bell peppers
- 4 bell peppers Sliced in half, ribs and seeds removed
- 800 g ground mince beef or up to 1000g
- 2 onions finely chopped
- 4 garlic gloves pressed or sliced
- 2 jalapenos sliced, optional
- 400 g crushed tomatoes
- 1,5 dl red wine
- 2 tsp broth concentrated
- 2 packs taco spices for 400g mince meat
- 1 tbsp curry powder
- ½ tbsp paprika powder
- ½ tbsp Ancho chili powder
- ½ tbsp cayenne powder
- 200 g cheese, cheddar shredded
- 2 tsp salt
- ½ tbsp ground black pepper
- butter/olive oil for frying
- Preheat oven to 175C°/350 F˚
- Prepare the spices and the vegetables
- Prepare the bell peppers by cutting them in half. Cut out ribs and seeds. You can keep the stem for the looks.
- Start with the vegetables in an large frying pan. Let them get some color and then put aside.
- Continue with another pan with the minced meat, put in the spices, and when starting to being ready, pour in the wine, broth and the crushed tomatoes and let them mix together to a more firm consistence. I didn't get room for all the meat in a pan so I did this step twice. After each step i let the meat sauce merge with the vegetable mix.
- Stuff each pepper with meat and vegetable mixture and fill every corner and top it off. Bake at 175 C° degrees for 40 to 45 minutes.
- Top with cheese and bake for 5 more minutes or until the cheese has melted
- Once ready, top with fresh cilantro (or basil) and serve..From here on: Let the Cuisine begin