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Greek Meatloaf Stuffed Pepper Rings

Here's how you make Greek Meatloaf Stuffed Pepper Rings
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  • Servings: 12
  • Prep: 10-15m
  • Cook: 60+m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 4 large (2 pounds) red bell peppers (depending on the size, you may need 5 large red bell peppers, cut in 1 1/2" rings)
  • FOR MEATLOAF
  • 1 1/2 pounds ground beef
  • 1/2 pound ground lamb
  • 1 medium yellow onion, small diced
  • 4 scallions, small diced (white and green parts)
  • 2 garlic cloves, minced
  • 1/4 cup chopped black olives
  • 1/4 cup chopped green olives (with pimentos)
  • 1 tablespoon tomato paste
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 3 ounces feta cheese (crumbled)
  • 2 large eggs, beaten
  • 2/3 cup milk
  • 3 slices (3 ounces) whole wheat bread (or white bread, torn in to pieces)
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons fresh mint, chopped
  • 1 tablespoon Greek oregano (or 1 1/2 teaspoons dried)
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • FOR TOPPING
  • 1 cup oil-packed sun dried tomatoes packed in oil, (drained then pureed, you need to end up with 1 cup pureed)
  • 1 to 2 ounces feta cheese (crumbled)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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