Description
Mini Meatloaf Pepper Rings combine vibrant bell peppers with a savory, seasoned ground beef mixture, topped with melted Italian cheese and baked in a rich crushed tomato sauce for a flavorful, hearty meal perfect for any occasion.
Ingredients
Scale
Peppers
- 4 large bell peppers (red, yellow, or orange)
Meat Mixture
- 2 lbs. lean ground beef
- 1 1/2 tsp creole seasoning
- 1/4 cup Italian bread crumbs
- 1 egg
- 1/4 cup shredded Parmesan
- A pinch crushed red pepper flakes
- 3 cloves garlic, finely chopped
- Diced remaining parts of the 4 bell peppers (from tops and bottoms)
- 1 tbsp fresh chopped parsley
Cooking & Topping
- 1 tbsp olive oil
- 1 cup shredded Italian cheese blend
- 1 28 oz. can crushed tomatoes
Instructions
- Prepare Peppers: Slice off the tops and bottoms of each bell pepper carefully and remove cores and seeds. Cut each pepper into 3 thick rings and place on a parchment-lined sheet pan. Dice the remaining pepper pieces to incorporate into the meat mixture.
- Make Meat Mixture: In a large bowl, combine the ground beef with creole seasoning, Italian bread crumbs, egg, Parmesan cheese, crushed red pepper flakes, garlic, diced pepper pieces, and fresh parsley. Mix thoroughly until all ingredients are well incorporated.
- Stuff Peppers: Take each pepper ring and fill it with the meat mixture, making sure the mixture slightly domes on top of each ring for an appealing presentation and even cooking.
- Brown the Pepper Rings: Heat olive oil in a large oven-safe pot over medium-high heat. Brown each stuffed pepper ring for 4 to 5 minutes per side. If your pot isn’t large enough, do this in batches. This step creates a flavorful crust and seals in juices.
- Add Tomato Sauce: Once browned, pour the crushed tomatoes over the stuffed pepper rings in the pot. If your pot is not oven-safe, transfer the browned rings into a casserole dish before adding the crushed tomatoes.
- Bake: Place the pot or casserole dish in a preheated oven at 350°F (175°C) and bake for 35 to 45 minutes, allowing the meat to cook through and flavors to meld.
- Add Cheese and Finish Baking: Sprinkle the shredded Italian cheese blend atop the pepper rings and bake for an additional 5 minutes until the cheese melts and bubbles.
- Garnish and Serve: Remove from oven, garnish with fresh chopped parsley, and serve hot for a delicious and satisfying meal.
Notes
- Use a mix of red, yellow, or orange bell peppers for a colorful presentation.
- You can substitute ground turkey or chicken for a leaner version.
- Adjust the crushed red pepper flakes to taste for desired spiciness.
- If you prefer, use low-fat cheese blends to reduce fat content.
- Make sure to brown the meatloaf rings properly for extra flavor.
- This dish pairs well with a side of steamed vegetables or a fresh salad.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Browning
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper ring (approx. 1/6 of recipe)
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: mini meatloaf, stuffed pepper rings, baked meatloaf, Italian cheese, ground beef recipe, hearty dinner, creole seasoning
