Meatloaf Stuffed Red Peppers
Elevate classic comfort food with these irresistibly savory Meatloaf Stuffed Red Peppers! Perfectly roasted red bell peppers are filled with a juicy blend of ground beef and pork, seasoned with garlic, onion, Worcestershire sauce, and Italian herbs for a flavor-packed twist on traditional meatloaf. Topped with melted cheddar cheese for a gooey finish, these hearty stuffed peppers are as visually stunning as they are delicious. This easy recipe comes together in just under an hour, making it a weeknight-friendly option that doubles as an impressive dinner for guests. Serve these cheesy, tender peppers with a side of mashed potatoes or a crisp green salad for a complete, satisfying meal. Keywords: stuffed peppers, meatloaf recipe, roasted red peppers, easy dinner ideas, cheesy stuffed vegetables.
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 pound Ground beef (80% lean)
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.5 cup Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 tablespoon Worcestershire sauce
- 0.25 cup Ketchup
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup Shredded cheddar cheese
- 1 teaspoon Olive oil
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and set them aside in a baking dish.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, diced onion, garlic, Worcestershire sauce, ketchup, salt, black pepper, and Italian seasoning.
Mix the ingredients together thoroughly, ensuring everything is evenly incorporated.
Spoon the meatloaf mixture into the hollowed-out red peppers, pressing down lightly to fill any gaps. Leave a slight mound on top.
Place the stuffed peppers in the baking dish standing upright and cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the tops of the meatloaf with shredded cheddar cheese, and return to the oven uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
Check the internal temperature of the meatloaf with a thermometer to ensure it reaches at least 165°F (74°C).
Remove the peppers from the oven and let them cool for 5 minutes before serving.
Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 14.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 969 mg | 21% | |
*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.
