Meat Loaf-Stuffed Peppers Recipe

4 3 4
Meat Loaf-Stuffed Peppers Recipe
Meat Loaf-Stuffed Peppers Recipe photo by Sponsor
Publisher Photo

Meat Loaf-Stuffed Peppers Recipe

Read Reviews
4 3 4
Publisher Photo
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.
Recommended: 19 Stromboli Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 6 large green peppers
  • 1 jar (27 to 32 ounces) spaghetti sauce or 3 cups leftover spaghetti sauce, divided
  • 2 cups cubed leftover meat loaf
  • 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

Directions

Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup of spaghetti sauce into the bottom of 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

Nutritional Facts

1 each: 426 calories, 24g fat (10g saturated fat), 54mg cholesterol, 930mg sodium, 36g carbohydrate (14g sugars, 7g fiber), 20g protein.

  • 6 large green peppers
  • 1 jar (27 to 32 ounces) spaghetti sauce or 3 cups leftover spaghetti sauce, divided
  • 2 cups cubed leftover meat loaf
  • 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
  1. Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup of spaghetti sauce into the bottom of 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMeat Loaf-Stuffed Peppers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Daisie24 User ID: 4638501 11229
Reviewed Jul. 10, 2010

"I make the best meatloaf ever, I've always wanted a way to use up the left overs.... this is it! It already has green peppers and onions in it, so now I'm going to use this recipe and put orzo in it, instead of rice. YOU ARE BRILLIANT!!!! Thank-You"

MY REVIEW
PaulineCrist User ID: 2475217 201040
Reviewed Aug. 14, 2008

"great idea! Sounds like a good way to cook 2 meals in one.

Also great idea to use leftovers from both!!"

MY REVIEW
NadiaAlexandra User ID: 2698791 12117
Reviewed Dec. 17, 2007

"This is the best idea ever. I love it. 5 stars!"

Loading Image