Saturday, June 20, 2009

Stuffed Bell Peppers

I use the meatloaf recipe for the filling here. If using the entire recipe you will need 4-6 peppers. I usually make a smaller meatloaf and then save about 2 cups worth of the raw meat mixture to make 4 pepper halves, or two whole peppers.

2 cups meatloaf mix
2 bell peppers, red or green
1 cup cooked white rice
1/8 cup ketchup combined with 1 tsp Worcestershire

Preheat oven to 350.

Mix rice into meat.

Cut peppers in half lengthwise. Remove the seeds and veins. Brush the insides of the pepper halves with olive oil and season with a little bit of salt. Arrange the peppers cut side up on a foil lined baking sheet and bake until softened, about 20 minutes.

Remove from the oven and fill with meat mixture, 1/2 cup into each half. Spread the ketchup mixture over tops and bake until an instant read thermometer inserted into the centers reads 160F, or about 45 minutes.

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