Stuffed Pepper Loaf Recipe
This unique recipe tucks a stuffed green pepper inside the meat loaf. I've had this recipe so long I can't remember where I got it from. Scrumptious slices warm you up on a cold, blustery day. - Joan Hallford, North Richland Hills, Texas
- 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
- 1. 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.
1 serving (1 each) equals 263 calories, 13 g fat (6 g saturated fat), 132 mg cholesterol, 571 mg sodium, 9 g carbohydrate, trace fiber, 26 g protein.
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