Meatloaf Sauce or Stuffed Peppers
Transform your dinners with this versatile "Meatloaf Sauce or Stuffed Peppers" recipe—a rich, aromatic tomato-based sauce that's perfect for drizzling over classic meatloaf or as the flavorful filling base for stuffed peppers. Made with sautéed onions and garlic, crushed tomatoes, a touch of sweetness from brown sugar, and a savory blend of Worcestershire sauce, oregano, basil, and paprika, this sauce strikes the perfect balance of tangy and hearty. For stuffed pepper enthusiasts, the sauce pairs beautifully with a savory mix of ground beef and rice, all baked to perfection under a cheesy, golden topping. Whether you're elevating your meatloaf or creating comforting stuffed peppers, this recipe is an easy yet impressive way to satisfy your comfort food cravings. Ideal keywords: meatloaf sauce, stuffed peppers, tomato sauce recipe, dinner ideas, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 4 large red bell peppers (optional, for stuffing)
- 1 pound ground beef (optional, for stuffed peppers)
- 1 cup cooked rice (optional, for stuffed peppers)
- 1 cup shredded cheese (optional, for stuffed peppers)
Instructions
Heat a medium saucepan over medium heat and add the olive oil.
Sauté the diced onion in the olive oil for 3-4 minutes, or until translucent.
Add the minced garlic and sauté for another 30 seconds, stirring constantly to avoid burning.
Stir in the crushed tomatoes, tomato paste, and brown sugar until well combined.
Add the Worcestershire sauce, dried oregano, dried basil, paprika, salt, and ground black pepper. Stir and bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally to prevent sticking.
For stuffed peppers (optional), preheat the oven to 375°F (190°C) while the sauce is simmering.
Cut the tops off the red bell peppers and remove the seeds and membranes. Set them aside.
In a mixing bowl, combine the ground beef, cooked rice, and 1 cup of the prepared sauce. Mix until fully incorporated.
Stuff each bell pepper with the beef mixture and place them upright in a baking dish.
Spoon some of the remaining sauce over the tops of the stuffed peppers and cover the dish with aluminum foil.
Bake the stuffed peppers for 35 minutes, then remove the foil, sprinkle the shredded cheese over the tops, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
If using the sauce for meatloaf, spoon it over the top of your prepared meatloaf before baking or serve it on the side.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 21.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
