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.
4bell peppers Sliced in half, ribs and seeds removed
800gground mince beefor up to 1000g
2onionsfinely chopped
4garlic glovespressed or sliced
2jalapenos sliced, optional
400gcrushed tomatoes
1,5dlred wine
2tspbrothconcentrated
2packstaco spices for 400g mince meat
1tbspcurry powder
½tbsppaprika powder
½tbspAncho chili powder
½tbspcayenne powder
200gcheese, cheddarshredded
2tsp salt
½tbspground black pepper
butter/olive oilfor frying
Instructions
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
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Notes
I used a variety of spices, but as always, try to mix the ones you trust, like or have available. Also perfect for a food box and freezer storage.