With my husband—who won't eat the same thing twice—I've had to learn to be creative with leftovers (around here, we call it "recycled food"). I put this recipe together to use up leftover meat loaf. When it's dressed up with homegrown peppers, he doesn't know he really is getting yesterday's main course! Actually, leftovers are both coming and going in this recipe—if I have any peppers left over, I use them to make my spaghetti sauce. Although we live close to Houston, there's a pasture near our house and we can hear the cows that graze there. We have two sons, 4 and 2.
- 6 large green peppers
- 2 cups cubed leftover meat loaf
- 3-1/3 to 4 cups spaghetti sauce or 3 cups leftover spaghetti sauce, divided
- 1 to 1-1/2 cups leftover cooked rice
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 3/4 cup shredded cheddar cheese
- Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup of spaghetti sauce into a shallow baking dish; set aside.
- In a saucepan, combine meat loaf, rice, onion, chopped green pepper and remaining spaghetti sauce. Cook and stir over medium-high heat for 5-10 minutes or until heated through. Stuff each pepper with meat loaf mixture; place on sauce in baking dish.
- Bake, uncovered, at 375° for 15-20 minutes or until heated through. Sprinkle with the cheese and let stand until melted. Yield: 6 servings.
Originally published as Meat Loaf-Stuffed Peppers in Country Woman September/October 1993, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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