For a fun twist on the classic stuffed bell pepper, try Meatloaf Stuffed Bell Peppers. This simple, quick meal is a treat for both the family and guests.
Another pepper recipe I would love to share is one that uses Anaheim Pepper. These stuffed Anaheim pepper recipes are ones you will love!
Why You’ll Love This Recipe
If you’ve ever had stuffed bell peppers or meatloaf, you know how enjoyable they can be. But after a while, the basic recipes can feel a little bit boring. If you want to spice up your cooking, you can make this variation that features meatloaf in a ring of bell pepper.
I like to make my stuffed bell peppers with ground turkey, making them a healthy option for dinnertime cooking. But by far my favorite thing about these bell peppers stuffed with meatloaf is that they reheat really well.
This makes them great for meal prep since you can make them ahead of time and put them away for reheating later.
- Ground Turkey
- Parmesan - grated
- Tomatoes - crushed
- Onions - chopped
- Minced Garlic
- Cajun Seasoning, Black Pepper, Salt
- Bell Peppers
- Brown sugar or honey
How to Make Them
Start by preheating your oven to 375 degrees. I like to line my baking sheet with parchment paper ahead of time to make cleaning up easier.
Next, you’ll want to prepare your bell peppers. Wash them off, cut the tops off and remove the seeds to get them ready for cutting. Then cut them into rings. I made mine ¾” wide.
Once your rings are ready, you’ll spread them out on the baking sheet. Then it’s time to start making the meatloaf. Combine all your other ingredients except for the ketchup and brown sugar in a large bowl.
Then you can divide the meatloaf mixture between the rings. Make sure the rings aren’t overstuffed or underfilled. If you underfill them, the bell peppers won’t stay with the meatloaf.
Cook the meatloaf stuffed bell peppers for 15 minutes. While they are cooking, you can combine the ketchup and brown sugar to create a meatloaf topping.
Once the 15 minutes is up, pull the rings out of the oven and top each meatloaf with the topping. Place the meatloaf stuffed bell peppers back in the oven for another 5 to 10 minutes. I like to put them on broil for the last couple of minutes to really caramelize the ketchup.
- These stuffed bell peppers reheat really well in the microwave. You can make extras ahead of time to make simple leftovers.
- For gluten-free option, use quick cooking oats instead of the panko.
- You can adjust your seasoning to your taste. I have included the amount of seasoning and the type I prefer in the recipe, but don’t hesitate to change it up!
- You can use old bread instead of panko for the bread crumbs in the meatloaf if you prefer.
You can. I prefer the ground turkey because it’s a leaner meat, but if you don’t like the flavor of turkey or you happen to have ground beef on hand, you can certainly use it instead.
You can, but you should be aware that your meatloaf could turn out crumbly. The egg acts as a binder that holds the meat mixture together helping it stay in shape.
You can store them in the fridge for 3-5 days or the freezer for 1 to 3 months. To reheat your stuffed bell peppers, reheat in 30-second increments until your meatloaf is heated all the way through. If you want to be sure it’s been reheated properly, you can use a meat thermometer to check its temperature to be sure it’s at least 165 degrees.
Other Simple Dinner Ideas
- Anaheim Stuffed Peppers
- Cod Tacos
- Grilled Stuffed Pork Tenderloin
- Meatball Subs
- Healthy Pork Tenderloil Buddha Bowl
Meatloaf Stuffed Bell Peppers
- bowl for mixing
- baking sheet
- 1 pound ground turkey
- ¼ cup grated parmesan
- ¼ cup panko
- ½ cup crushed tomatoes
- ½ cup chopped onions
- 1 egg
- 1 teaspoon worchestershire
- 1 teaspoon minced garlic
- 1 tablespoon parsley
- 1 teaspoon cajun seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 bell peppers
- ½ cup ketchup
- ¼ cup brown sugar or honey
- Preheat oven to 375 degrees. Line your baking sheet with parchment if you are using it. I like it for easy cleanup.
- Wash your bell peppers, cut off the tops, and remove the seeds and veins.
- Cut the bell peppers into rings, mine were about ¾-inch. Place the rings on your baking sheet.
- Combine the rest of the ingredients, except the ketchup topping, in a large bowl. Mix well to combine. Divide the meatloaf mixture between the bell pepper rings.
- Place in the oven and bake for about 15 minutes. While it is baking, combine the ketchup and brown sugar. You can also use honey here if you prefer.
- After 15 minutes of baking, remove and spread each meatloaf ring with the ketchup mix. Place back in the oven and bake another 5-10 minutes. I like to set it on broil for the last minute or 2, just to slightly caramelize the ketchup on top.
- That is it! They are done. Sit back and enjoy. You deserve it.
- These also make great meal prep as they reheat really well in the microwave.