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Stuffed Pepper Loaf

 Stuffed Pepper Loaf
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
8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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.

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Stuffed Pepper Loaf (continued)

Nutritional Facts: 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.