Mini Meatloaf Pepper Rings

• Meat

  • 2 lb Ground beef, lean

• Produce

  • 4 Bell peppers, large yellow, or orange red
  • 3 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 1 28 oz. can Tomatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Creole seasoning
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Italian bread crumbs

• Dairy

  • 1 cup Italian cheese blend
  • 1/4 cup Parmesan

Found on diaryofarecipecollector.com

Ingredients

• 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

Directions

• 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.
• Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
• Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
• 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).
• 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.
• 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.
• Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.