Stuffed Peppers

August 1, 2009

An old classic that I hadn’t made in a long, long time, these are just meatloaf. Don’t like peppers? Just bake the meat by itself for meatloaf.

  • Ground Beef and Pork, about 2 1/2 pounds total
  • Yellow or White Onion
  • Garlic, 3 or 4 cloves
  • Fresh Parsley
  • Bread Crumbs
  • Oregano
  • Salt/Pepper
  • Milk
  • 2 Eggs
  • Worcestershire Sauce
  • 5 or 6 Green or Red Bell Peppers

Mince the onion and garlic.


Snip a few tablespoons of parsley.


Combine a cup to a cup and a half of bread crumbs


…with a teaspoon or two of dried oregano, the parsley and a teaspoon or so of each salt and pepper.


Combine about 3/4 cup of milk


…with a couple of eggs..


…and a couple tablespoons Worcestershire sauce. Whisk it all together until the milk and egg are well-blended.


Mix the bread crumb mixture with the milk mixture. It should be thick and gooey. If it’s too thin or too thick, add more milk or bread crumbs as needed.


Combine the meat with the onion, garlic and bread crumb mixture.


Mix it all together with your hands until it’s thoroughly combined and set it aside.


Cut a very thin slice from the top of each pepper.


Remove the top, the seeds and the white veins.


Stand the peppers up in a square baking dish and stuff them with the meat. For this batch, I had a little meat left so I made a mini-meatloaf too.


Bake at 350 for 45 to 60 minutes, until the meat is done and the tops are browned a bit.

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