Greek Meatloaf Stuffed Pepper Rings

12
Servings
10-15m
Prep Time
60+m
Cook Time
1h 10m
Ready In


"This is such a fun way to serve meatloaf; and, perfect to entertain with. Also, they are delicious. I use 1 1/2" rings of red bell peppers as the base to hold the meatloaf mixture; then, top the meatloaf with a mix of sun dried tomatoes and Feta cheese. And, I like to set these meatloaf rings on a bed of your favorite mashed potatoes. Personally, I like a mix of creamy potatoes and parsnips; but, couscous, egg noodles, or even rice will work. On the side; sauteed spinach. Note: I use a mix of lamb and beef; however, you can use any mix you like. I know lamb can be expensive; so, I will often use turkey instead of lamb - just for cost or availability. However, lamb, is really best if possible. Prep time does not include time or the meatloaf mix to chill."

Original recipe yields 12 servings
OK
  • FOR MEATLOAF
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (228.1 g)
  • Calories 304.1
  • Total Fat - 17.3 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 105.8 mg
  • Sodium - 329.8 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 5.4 g
  • Protein - 24 g
  • Calcium - 145.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 107.1 mg
  • Thiamin - 0.2 mg

Step 1

Onions ... I like to get a head start with the onions; so, add them to a small bowl with 2 teaspoons of olive oil, and microwave 1 minute on medium heat. Then add the garlic, stir; and, cook another 30 seconds. That is all it takes - it's just enough to soften them, without having to saute them. However, you can always saute them if you want; this is a nice shortcut!!

Step 2

Meatloaf ... Add the bread and milk to a large bowl; and let it set a good 2-3 minutes to absorb all the milk - breaking it up with a fork. Then, add everything (including the onion/garlic mix), except the meat; and, mix to combine. Add the meat (your favorite blend); and, mix by hand, until everything is combined. Try not to over mix. Refrigerate at least 30-60 minutes to firm up.

Step 3

Rings ... Cut a thin piece off the top and bottom of each pepper; then, cut each pepper in to 3 rings, about 1 1/2" thick each. Usually 4 peppers are plenty; but, depending on the size - sometimes, I need to use 5 peppers. Also, I prefer red bell peppers; as they are a bit sweeter than green bell peppers - just my preference. Also, the pepper rings will be all different sizes; this is normal.

Step 4

Bake ... Line a baking sheet with parchment paper; and, add the pepper rings. Stuff each pepper ring with the meat mixture; and press down creating a mound in each one. Cover with pan with foil; and bake 30 minutes, in a 350 degree oven, on the middle shelf. Then, uncover and top each pepper with the pureed sun dried tomatoes. Cook another 20 minutes; then, top with a spoon of the Feta cheese, right on top. Bake another 10 minutes. This is an average baking time; so, just keep an eye on them.

Step 5

Serve and ENJOY! ... Add a spoon of your favorite mashed potatoes; or, you could serve with couscous, noodles, or rice to each plate. Then, top with your stuffed pepper ring. As mentioned, I love sauteed spinach on the side.

Step 6

Remember, it's just meatloaf; but, it is just a fun way to elevate that 'every day' loaf. Also, it's really fun to entertain with as well.

Tips & Variations


No special items needed.

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