Is it weird that this is my second meatloaf recipe to post already?
Meatloaf is just so comforting and homey and hard to screw up too badly. Plus I had found a gigantic bag of beautiful bell peppers in Costco, that once again I couldn’t pass up, and stuffing them with meat was an obvious way to use up a bunch of them. The filling is a pretty traditional meatloaf, which cooks a little faster in the bell pepper shells since it is smaller than a whole loaf. Plus you get a little boost of nutrition from the bell peppers and the generous addition of sweet and tangy tomato sauce.
The ingredient list is pretty long, but it’s mostly a lot of spices and, honestly, you probably have most of this stuff in your kitchen right now.
Bell Pepper Meatloaf Ingredients (Serves 3-4)
- 3-4 bell peppers, any color, halved and cleaned of pith and seeds
- 1 pound ground beef
- 1/2 large onion, finely diced
- 3 cloves garlic
- 1 egg
- 1/2 cup almond flour
- 1/4 cup shredded cheese (sharp is better, so parmesan or sharp cheddar would be good options)
- 1 teaspoon salt
- 3/4 teaspoon red pepper flakes
- 3/4 teaspoon ground pepper
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried parsley
- extra shredded cheese, kefir cheese, or creme fraiche (optional)
Tomato Sauce Ingredients
- 2 cups tomato sauce or reduced tomato juice (use the tomato juice to be 100% SCD legal)
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 teaspoons prepared yellow mustard
- 1 teaspoon garlic, minced
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- Preheat oven to 350 degrees Fahrenheit.
- Bring a pot of salted water to boil and blanch bell peppers for five minutes. Place blanched peppers in a roasting pan, hollow side facing up.
- Combine all other meatloaf ingredients in a bowl and mix until just blended. Divide the mixture between the bell pepper halves and stuff, pressing down just enough to hold the meatloaf mixture together.
- Combine all tomato sauce ingredients in a bowl and pour over and between the stuffed bell peppers.
- Bake uncovered for 50 minutes, until a thermometer reads 160 degrees in the thickest part of the little meatloaves.
- If desired, top with more shredded cheese in the last ten minutes of baking; or, top with a spoonful of cultured creme fraiche or kefir cheese (as I did) after removing peppers from oven.