Be the first to Hearty meatloaf is baked in bell pepper shells. Low-carb adjustments included.
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 6 red, green, or yellow bell peppers
- 1/2 of a medium onion, diced (about 1/2 cup)
- 1/2 cup diced bell pepper (see instructions)
- 4 cloves garlic, minced
- 1-1/2 pounds chuck ground beef (20 percent fat)
- 1 pound bulk Italian pork sausage (see Note)
- 1 egg, beaten
- 1 cup Italian-style bread crumbs
- 1 Tbsp dried oregano, crushed between hands
- 1/2 cup tomato paste, divided use
- 1/4 cup grated Parmesan cheese (not the canned type)
- Salt and pepper to taste
- 2 Tbsp chopped parsley
- 1 can (6 ounces) tomato juice
Preparation:
Preheat oven to 375 degrees F.
Cut tops horizontally from bell peppers (reserve tops) and clean out the seeds and membranes. If the peppers do not sit level, slice a very thin layer from the bottom of the pepper to stabilize, taking care not to make any holes to the interior. Place peppers in a deep baking pan and set aside.
Trim flesh from around reserved bell pepper stem ends and chop enough for about 1/2 cup. Place onion, chopped bell pepper, and garlic in a microwave-safe dish, cover with plastic wrap (leave at least a 2-inch vent for steam to escape), and microwave on high for 2 minutes, stirring once mid-way. Let cool to room temperature.
In a large bowl, combine ground chuck, sausage, egg, bread crumbs, oregano, 1/4 cup tomato paste, Parmesan cheese, cooled onion, bell pepper, and garlic mixture, salt, and pepper to taste. Do not overmix.
Stuff peppers with meat mixture. Top peppers with remaining 1/4 cup tomato paste and parsley. Pour tomato juice around the base of the peppers. Cover pan tightly with foil. Bake about 1 hour and 15 minutes. Let rest at least 15 minutes before serving.
Yield: 6 servings
Note: If you cannot get bulk Italian sausage, use the links and remove the casing.
Low-carb adjustments: Omit tomato paste and bread crumbs. Bake in muffin cups or mini-loaf pans instead of bell peppers.
Cut tops horizontally from bell peppers (reserve tops) and clean out the seeds and membranes. If the peppers do not sit level, slice a very thin layer from the bottom of the pepper to stabilize, taking care not to make any holes to the interior. Place peppers in a deep baking pan and set aside.
Trim flesh from around reserved bell pepper stem ends and chop enough for about 1/2 cup. Place onion, chopped bell pepper, and garlic in a microwave-safe dish, cover with plastic wrap (leave at least a 2-inch vent for steam to escape), and microwave on high for 2 minutes, stirring once mid-way. Let cool to room temperature.
In a large bowl, combine ground chuck, sausage, egg, bread crumbs, oregano, 1/4 cup tomato paste, Parmesan cheese, cooled onion, bell pepper, and garlic mixture, salt, and pepper to taste. Do not overmix.
Stuff peppers with meat mixture. Top peppers with remaining 1/4 cup tomato paste and parsley. Pour tomato juice around the base of the peppers. Cover pan tightly with foil. Bake about 1 hour and 15 minutes. Let rest at least 15 minutes before serving.
Yield: 6 servings
Note: If you cannot get bulk Italian sausage, use the links and remove the casing.
Low-carb adjustments: Omit tomato paste and bread crumbs. Bake in muffin cups or mini-loaf pans instead of bell peppers.
