Mini Meatloaf Pepper Rings

Mini Meatloaf Pepper Rings

Stuffed Mini Meatloaf Pepper Rings make a heavenly one-pot dinner!

So I sort of simply loosened up a brief time subsequent to taking my more seasoned children to class. As opposed to hustling just a bit to return home and begin all the standard tidy up tasks and email checking, I went to my folks house to convey my multi year old to play throughout the afternoon. They want to have her. They really kept her when she was a newborn child while I was all the while working. So she has an extraordinary little spot in their souls and kid does she know it!

The infant and I remained to visit for some time. It's extremely decent to break schedule from time to time!

Talking about breaking schedule, what about switching up your meatloaf schedule a bit. Do all of you make meatloaf? It is one of my better half's most loved meals. I don't make it over and over again in light of the fact that I'm typically exploring different avenues regarding other blog formulas, however it is dependably a pleasant treat. As are these Mini Meatloaf Pepper Rings!

They are an overly simple dinner to make! Despite the fact that my kiddos aren't enthusiastic about the peppers, they beyond any doubt do burrow any sort of meatball-related supper. This thought really originated from Sunny Anderson on Food Network quite a while prior. I thought it was so cool how she got so innovative with chime peppers.

Presently, I like to utilize a lean ground hamburger for this dish to limit how much the meat will contract down in the peppers. In addition it keeps it a more advantageous feast . I served it with a little green plate of mixed greens, avoided the carbs, and felt great about my supper.


Mini Meatloaf Pepper Rings


  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes


  1. Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
  2. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  3. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  4. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  5. Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
  6. Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
  7. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.

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