- 1 small green pepper
- 2 eggs
- 1/2 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup ketchup
- 2 teaspoon Worcestershire sauce
- 1/2 cup dry bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds lean ground beef
- Remove top and seeds from green pepper; cut in half lengthwise. In a large saucepan, cook the pepper halves in boiling water for 5 minutes or until crisp-tender; set aside. In a large bowl, beat eggs. Add the next seven ingredients. Crumble beef over mixture and mix well. Stuff pepper halves with some of the meat mixture. Pat half of the remaining meat mixture into an ungreased 9-in. x 5-in. loaf pan. Arrange pepper halves, stuffed side down, over meat mixture. Cover with remaining meat mixture. Bake, uncovered, at 350° for 1 hour. Cover and bake 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand 10 minutes before slicing. Yield: 8 servings.
Reviews for Stuffed Pepper Loaf
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"Great recipe! My family really enjoys this meatloaf. I took it to a familyr reunion and it was a real hit with everyone there. I really like the surprise of the green pepper inside, makes a pretty presentation. I made the recipe exactly as written."
"Have been looking for a variation of stuffed peppers that would be easier to eat for someone on a soft diet.Thanks"
"Good flavor, but I added chopped onions to ingredients just because we like onions."