Stuffed Bell Peppers [or meatloaf in a bell pepper]
The recipe Stuffed Bell Peppers [or meatloaf in a bell pepper] can be made in approximately 45 minutes. This recipe serves 6. For $3.27 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 682 calories, 34g of protein, and 51g of fat per serving. This recipe from The Healthy Foodie has 214 fans. It works well as a rather pricey main course. A mixture of tomato, white pepper, onion powder, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an outstanding spoonacular score of 94%. Similar recipes include Stuffed Bell Peppers, Stuffed Bell Peppers, and Stuffed Bell Peppers.
Servings: 6
Ingredients:
6 slices pastured bacon, cut in half crosswise
6 bell peppers (I used orange but you can use whatever color you like)
½ tsp chili pepper flakes
3 tbsp Dijon mustard
2 tbsp dried parsley
1 tbsp dried thyme
¼ cup extra virgin olive oil
3 cloves garlic, minced
900g ground grassfed beef
1 tbsp ground coriander seeds
Generous grating fresh nutmeg (a little more than half a nut)
1 medium onion, finely chopped
1 tsp onion powder
2 tbsp dried oregano
1 tsp salt
¼ cup sun dried tomatoes, chopped
1 red sweet potato, cut into tiny cubes (the standard orange variety would also do the trick if you can't find the red)
1 fresh tomato, cut into small cubes
½ tsp white pepper
2 whole eggs
Equipment:
mixing bowl
oven
baking paper
baking pan
Cooking instruction summary:
Preheat the oven to 375FIn a large mixing bowl, add all the ingredients except for the bell peppers and bacon; mix really well with your hands, kneading until very well combined. Set aside. Cut the tops off each pepper and pull out the stems and seeds. Cut off a very thin slice off the bottom of each pepper to level it so it stands up straight. Be careful not to cut a hole in the pepper: you really dont need to remove much at all! Stuff the meat mixture into the cavity of each bell pepper, making sure that you pack it down real tight. Dont worry if you have too much stuffing, you can shape little mounds on top of your peppers; theyll only look that much better! Top each stuffed pepper with 2 half slices of bacon, in a cross pattern, then place the peppers in a shallow baking dish lined with parchment paper. Bake in the oven, uncovered, for 45 minutes then kill the heat and let the peppers sit in there for 10-15 minutes before serving.
Step by step:
1. Preheat the oven to 375FIn a large mixing bowl, add all the ingredients except for the bell peppers and bacon; mix really well with your hands, kneading until very well combined. Set aside.
2. Cut the tops off each pepper and pull out the stems and seeds.
3. Cut off a very thin slice off the bottom of each pepper to level it so it stands up straight. Be careful not to cut a hole in the pepper: you really dont need to remove much at all! Stuff the meat mixture into the cavity of each bell pepper, making sure that you pack it down real tight. Dont worry if you have too much stuffing, you can shape little mounds on top of your peppers; theyll only look that much better! Top each stuffed pepper with 2 half slices of bacon, in a cross pattern, then place the peppers in a shallow baking dish lined with parchment paper.
4. Bake in the oven, uncovered, for 45 minutes then kill the heat and let the peppers sit in there for 10-15 minutes before serving.
Nutrition Information:
covered percent of daily need
