Red Pepper And Cheese Stuffed Meatloaf Rsc Recipes

ONION- AND PEPPER-STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
• Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
• Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
• Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF STUFFED RED PEPPERS

Steps:

• Cut red peppers lengthwise clean out the core and seeds and set aside.
• In a large mixing bowl, combine ground beef, oats, parm. cheese, onions, garlic, basil, worcestershire sauce ketchup and egg. Mix well.
• Divide meat mixture in 4 parts.
• Stuff each part into the red peppers.
• Place stuffed peppers in a casserole dish.
• Bake in oven 30 minutes until meat is cooked through and pepper is slightly roasted.
• Top with cheese ( Sliced or Shredded ) and bake until cheese is slightly melted.
• Served w/ green beans and roasted red potatoes.

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375º. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• In large bowl, beat eggs. Stir in ground beef, crumbs, parmesan, basil, salt, pepper, garlic and 1/2 CUP PIZZA SAUCE until well combined.
• On large sheet of foil, shape beef into 12x10 inch rectangle.
• Top evenly with provolone, roasted peppers and olives to within 1/2 inch of edges.
• Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes.
• Remove from oven; spoon remaining pizza sauce over loaf.
• Return to oven, bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160º. This may take longer, so please use the thermometer!
• Let stand 10 minutes before slicing.
• Serve with additional heated sauce, if desired.

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

MEATLOAF STUFFED PEPPERS

Steps:

• 1. Wash and slice up your peppers that will be used. I sliced just a little of the pepper off the bottom of two so that they would sit flat on the pan.
• 2. Preheat oven to 350 degrees. Mix together onion, garlic, ½ cup Red Bell Pepper & Ancho Chili Jam and egg.
• 3. Add bread crumbs, Parmesan cheese and salt and pepper. Mix well.
• 4. Add your 3 meat combination or whatever meats you want to use at this time. Mix well again.
• 5. Stuff your peppers with the meatloaf and place them in a baking pan.
• 6. COVER PEPPERS WITH TINFOIL ---- Bake for 50 - 60 minutes.
• 7. Remove pan from oven and spoon the remaining Red Bell Pepper & Ancho Chili Jam to the top of peppers; place back in oven and bake for an additional 20 minutes or until meat loaves are done.
• 8. Remove from oven and let stand for 10 minutes before serving. I sprinkle just a tad more cheese on top right before serving.
• 9. Serve with mashed potatoes, rice or pasta.
• 10. Sliced into the pepper so you could see how pretty it is.
• 11. This is the jar of Red Pepper Ancho Chili Jam from Earth & Vine.

RED PEPPER AND CHEESE STUFFED MEATLOAF #RSC

Steps:

• Preheat oven to 350 degrees F. Line a 13"X9" baking pan with Reynolds Aluminum Foil. Spray with non-stick cooking spray, or use Reynolds Wrap Non-Stick Aluminum Foil. Set aside.
• In an 8" non-stick skillet, cook 4 slices of the bacon until just crisp. Transfer to a paper towel lined plate and let drain and cool. In same pan with the bacon drippings, saute the red bell pepper, onion and parsley flakes for 3-4 minutes. Remove from heat and cool.
• In a large bowl, combine the ground beef, bread crumbs, eggs, dry soup mix, water, golden mushroom soup, French fried onions and crumbled bacon. Mix well with hands and form into a "football" shape. Place in prepared baking pan. Make a deep well in center of meatloaf, being careful not to break through the bottom. Carefully layer the cheese strips along length of meatloaf. Spoon red pepper/onion mixture over top of cheese. Carefully work meatloaf up and over filling. (It's ok if filling is not covered completely) Use remaining uncooked sliced bacon to "wrap" meatloaf, covering all exposed meatloaf with bacon in a diagonal pattern.
• Bake for 1 1/2 to 2 hours or until meatloaf and bacon is thoroughly cooked.
• Remove from oven and let rest 10 minutes before serving.