Panfried Meatloaf in Tricolor Peppers
Elevate your weeknight dinner game with this irresistible recipe for Panfried Meatloaf in Tricolor Peppers. Juicy, seasoned meatloaf featuring ground beef, breadcrumbs, and just the right touch of Worcestershire sauce is perfectly packed into vibrant red, yellow, and green bell pepper halves, creating a stunning and flavorful presentation. The recipe comes together quickly with just 20 minutes of prep and features a unique panfrying technique that gives the meat a golden crust while keeping the peppers tender. Ready in under an hour, this dish is cooked entirely on the stovetop, making it a convenient, one-pan meal. Perfect for dinner, these stuffed peppers are as delicious as they are colorful, and a sprinkle of fresh parsley adds the perfect finishing touch. Serve them hot for a wholesome, comforting meal that’s as visually appealing as it is satisfying.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 100 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 medium-sized Bell peppers (red, yellow, and green)
- 2 tablespoons Olive oil
- 2 tablespoons, chopped (optional) Parsley
Instructions
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, ketchup, Worcestershire sauce, salt, and black pepper. Mix well with your hands or a wooden spoon until evenly incorporated.
Cut the tops off the bell peppers and remove the seeds and membranes. Slice each pepper in half horizontally, creating two 'cups' per pepper. You should end up with six pepper halves in total.
Scoop equal portions of the meatloaf mixture into each bell pepper half, pressing lightly to pack the filling into the peppers.
Heat a large skillet over medium heat and add the olive oil.
Place the stuffed bell peppers into the skillet, meat side facing down. Cook for 6-7 minutes, until the meat develops a golden-brown crust.
Carefully flip the peppers so that the pepper side is now facing down. Cover the skillet with a lid and reduce the heat to low. Cook for an additional 15-18 minutes, until the meat is fully cooked through and the peppers are tender.
Remove the lid and cook uncovered for another 2 minutes to evaporate any excess moisture in the pan.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 40.3 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 299 mg | 23% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2617 mg | 56% | |
*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.
