Mexicali Meatloaf in Bell Pepper Shells
Elevate your weeknight dinner game with Mexicali Meatloaf in Bell Pepper Shells, a Tex-Mex twist on a classic comfort food! This vibrant recipe features a zesty blend of ground beef and pork, spiced with chili powder and cumin, and infused with the bold flavors of diced tomatoes, green chilies, and fresh cilantro. Stuffed into tender, roasted bell peppers, this dish is topped with melty cheddar cheese for the ultimate satisfying bite. Not only is it visually stunning and packed with protein, but the individually portioned bell pepper shells make for easy serving and presentation. Perfect for busy evenings, this recipe comes together in just a little over an hour and will delight your taste buds with its smoky, cheesy goodness. Pair it with a light salad or cilantro-lime rice for a complete fiesta on your plate!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 4 whole Large bell peppers (any color)
- 1 cup Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.25 cup Cilantro, chopped
- 1 large Egg
- 0.5 cup Breadcrumbs
- 1 cup Diced tomatoes with green chilies (canned)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Set the peppers aside. Dice any usable pepper tops for later use in the meatloaf mixture.
In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion, diced pepper tops, and minced garlic. Sauté until softened, about 3-4 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, sautéed onion mixture, chopped cilantro, egg, breadcrumbs, diced tomatoes with green chilies, Worcestershire sauce, chili powder, ground cumin, salt, and black pepper. Mix until just combined; do not overmix.
Stuff each hollowed-out bell pepper shell with the meatloaf mixture, pressing gently to fill all the way to the top.
Place the filled peppers upright in a baking dish. Pour a small amount of water (about 1/4 inch) into the bottom of the dish to help steam the peppers as they bake.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the tops of the peppers with shredded cheddar cheese, and return to the oven, uncovered, for an additional 15 minutes or until the meatloaf is fully cooked (internal temperature of 160°F) and the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with additional chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 287 mg | 22% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 850 mg | 18% | |
*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.
