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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
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing YIELD:8 servings


  • 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 9x5-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 thermometer reads 160°; drain. Let stand 10 minutes before slicing. Yield: 8 servings.

Nutritional Facts

1 each: 263 calories, 13g fat (6g saturated fat), 132mg cholesterol, 571mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 26g protein.

Reviews for Stuffed Pepper Loaf

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Grammy Debbie User ID: 30612 81931
Reviewed Apr. 24, 2014

"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."

PZsiray User ID: 174149 33080
Reviewed Oct. 3, 2013

"Have been looking for a variation of stuffed peppers that would be easier to eat for someone on a soft diet.


fralor User ID: 1123748 29061
Reviewed Oct. 26, 2011

"Good flavor, but I added chopped onions to ingredients just because we like onions."

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