If you’re on the lookout for a comforting meal that packs a delicious punch of smoky flavors and vibrant colors, the Smoky BBQ Meatloaf Stuffed Peppers Recipe is here to become your new favorite. This dish combines juicy, smoky meatloaf flavors with colorful bell peppers that are tender yet hold their shape beautifully. It’s a wonderful way to enjoy a classic comfort food with a fresh, fun twist that’s perfect for family dinners or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
The ingredients for this Smoky BBQ Meatloaf Stuffed Peppers Recipe are wonderfully straightforward but absolutely key to delivering layers of texture and smoky flavor. Each element plays a role, from the ground beef’s juiciness to the paprika’s deep smokiness and the crunchy sweetness of the bell peppers. Here’s what you’ll gather:
- 4 large bell peppers (red, yellow, or green): These not only add vibrant color but also provide a natural bowl to hold the flavorful filling.
- 1.1 pounds ground beef (80% lean): The rich base of the meatloaf, balancing fat content for juiciness without too much grease.
- 1 small onion, finely chopped: Adds subtle sweetness and aromatics for depth.
- 2 cloves garlic, minced: A must for that classic savory note throughout the filling.
- 1/2 cup breadcrumbs: Helps bind the mixture and keeps the filling tender.
- 1 large egg: The perfect binder to hold the meat filling together inside the peppers.
- 1/4 cup whole milk: Adds moisture, ensuring the meatloaf stays juicy and tender.
- 2 tablespoons fresh parsley, chopped: Injects fresh, herbal brightness into the dish.
- 2 teaspoons smoked paprika: The star spice that brings the signature smoky flavor.
- 1 teaspoon ground cumin: Adds earthiness and enhances the smokiness.
- 1/2 teaspoon chili powder: Provides a gentle kick without overpowering the other spices.
- 1 teaspoon salt: Vital for enhancing all the flavors.
- 1/2 teaspoon black pepper: Adds subtle heat and depth.
- 1/2 cup smoky barbecue sauce, divided: Loads of flavor and glaze that tie everything together.
- 1/2 cup shredded cheddar cheese: Melts beautifully on top, adding creamy richness.
- Fresh parsley, chopped (optional, for garnish): For a final burst of color and freshness on the plate.
How to Make Smoky BBQ Meatloaf Stuffed Peppers Recipe
Step 1: Preheat Oven and Prepare Baking Dish
Begin by heating your oven to 375°F (190°C). Lightly oil a baking dish that’s just large enough to hold the stuffed peppers upright, ensuring they stay perfectly shaped while baking and the dish won’t stick.
Step 2: Prep the Peppers
Take your bell peppers and carefully slice off the tops. Remove the seeds and membranes to make a nice hollow space for the filling. Set these aside, ready to be stuffed.
Step 3: Mix the Meatloaf Filling
In a large mixing bowl, gently combine the ground beef with finely chopped onions, minced garlic, breadcrumbs, egg, whole milk, fresh parsley, smoked paprika, cumin, chili powder, salt, black pepper, and half of the barbecue sauce (1/4 cup). Mix until everything is just incorporated—don’t overwork it to keep the texture tender.
Step 4: Stuff the Peppers
Fill each bell pepper evenly with the meat mixture, gently mounding the tops to create a hearty, proud shape. Place them standing upright in your prepared baking dish.
Step 5: Brush with Barbecue Sauce and Cover
Use 2 tablespoons of the remaining barbecue sauce to brush the tops of the stuffed peppers. This adds moisture and flavor as they bake. Cover the baking dish loosely with foil to keep the peppers moist.
Step 6: Bake Covered
Bake the peppers on the middle rack of your oven for 35 minutes. This step lets the meat cook through and the peppers begin to soften.
Step 7: Add Final Glaze and Cheese
After removing the foil, brush the stuffed peppers with the remaining barbecue sauce and sprinkle shredded cheddar cheese generously on top. This cheesy glaze adds a wonderful melty finish.
Step 8: Bake Uncovered
Return the dish to the oven for 10 to 15 minutes, uncovered. The cheese will melt and bubble, getting golden, while the peppers should be tender but not mushy.
Step 9: Rest and Garnish
Let the peppers rest for about 5 minutes before serving—this helps the juices redistribute. Finish with a sprinkle of fresh chopped parsley to brighten the plate and add a touch of herbaceous aroma.
How to Serve Smoky BBQ Meatloaf Stuffed Peppers Recipe
Garnishes
A light dusting of fresh parsley or even a little extra drizzle of smoky barbecue sauce right before serving adds visual appeal and a flavor boost. If you want an extra pop, sprinkle some finely chopped green onions or a few smoked paprika flakes on top.
Side Dishes
This Smoky BBQ Meatloaf Stuffed Peppers Recipe pairs wonderfully with simple sides like creamy mashed potatoes, corn on the cob, or a crisp garden salad. Roasted vegetables or buttery dinner rolls also complement the hearty, smoky flavors beautifully.
Creative Ways to Present
For a fun twist, try serving these in colorful plates that match the peppers’ vibrant hues. You could also place each pepper on a bed of smoky baked beans or rice pilaf to soak up any extra sauce. For gatherings, slice the stuffed peppers in halves or quarters and arrange them on a platter for easy sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store extra stuffed peppers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for delicious next-day lunches or easy dinners.
Freezing
If you want to enjoy this Smoky BBQ Meatloaf Stuffed Peppers Recipe later, wrap the cooled stuffed peppers tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to 2 months without losing flavor or texture.
Reheating
To reheat, thaw frozen peppers overnight in the fridge if frozen. Warm them in the oven at 350°F (175°C) for 15-20 minutes until heated through, or microwave on medium power until hot, being careful not to overcook the peppers.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be used for a leaner option. Just keep in mind that they might be less juicy, so consider adding a tablespoon of olive oil or some extra milk to keep the filling moist in the Smoky BBQ Meatloaf Stuffed Peppers Recipe.
What can I substitute for breadcrumbs?
If you’re avoiding breadcrumbs, crushed crackers, oats, or even cooked quinoa work well as binders and add interesting textures while maintaining the moisture balance.
How spicy is this recipe?
This recipe offers a mild to moderate smoky heat thanks to the smoked paprika and chili powder. Feel free to adjust the chili powder amount or add a dash of cayenne if you prefer it spicier.
Can I prepare these stuffed peppers in advance?
Yes, you can stuff the peppers and assemble them fully, then refrigerate for up to 24 hours before baking. Just bring them to room temperature before cooking for even heat distribution.
What type of barbecue sauce works best?
Use a smoky barbecue sauce that you love, whether it’s store-bought or homemade. The rich smoky flavor really elevates this dish, so avoid overly sweet versions for the best balance in the Smoky BBQ Meatloaf Stuffed Peppers Recipe.
Final Thoughts
Cooking the Smoky BBQ Meatloaf Stuffed Peppers Recipe is like bringing a burst of smoky, hearty comfort right into your kitchen. The combination of smoky meatloaf flavors with fresh, colorful peppers makes for a feast that’s both wholesome and exciting. I genuinely encourage you to try this recipe soon—once you do, it might just become your go-to for family meals or whenever you crave a hearty, flavorful dish with a fun twist.
Print
Smoky BBQ Meatloaf Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Smoky BBQ Meatloaf Stuffed Peppers combine classic meatloaf flavors with the vibrant freshness of bell peppers. Filled with a seasoned blend of ground beef, smoked paprika, and smoky barbecue sauce, then topped with melted cheddar cheese, this dish is both comforting and colorful. Perfect for a hearty dinner that’s sure to please the whole family.
Ingredients
Peppers
- 4 large bell peppers (red, yellow, or green), tops removed and seeds discarded
Meatloaf Filling
- 1.1 pounds ground beef (80% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup smoky barbecue sauce (for mixing)
- 1/4 cup smoky barbecue sauce (for glazing)
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly coat a baking dish with oil or nonstick spray ensuring it can hold the peppers upright during baking.
- Prepare Peppers: Slice off the tops of each bell pepper and carefully remove the seeds and inner membranes. Set the peppers aside for stuffing.
- Mix Meatloaf Filling: In a large bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, egg, whole milk, chopped fresh parsley, smoked paprika, ground cumin, chili powder, salt, black pepper, and 1/4 cup of the smoky barbecue sauce. Mix gently until all ingredients are just incorporated, avoiding overmixing to keep the meat tender.
- Stuff Peppers: Evenly distribute the meatloaf mixture into each prepared pepper, pressing lightly and mounding the top. Arrange the stuffed peppers upright in the prepared baking dish.
- First Bake and Glaze: Brush the tops of each stuffed pepper with 2 tablespoons of the remaining barbecue sauce to create a smoky glaze. Cover the baking dish loosely with foil to retain moisture while baking.
- Bake Covered: Place the baking dish on the middle oven rack and bake covered for 35 minutes. This allows the meatloaf to cook through and peppers to soften.
- Final Glaze and Cheese Topping: Remove the foil and brush the peppers with the remaining barbecue sauce again. Sprinkle the shredded cheddar cheese evenly over the tops of each stuffed pepper for a rich, cheesy finish.
- Bake Uncovered: Return the baking dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, until the cheese is melted and bubbly and the peppers are tender but still hold their shape.
- Rest and Serve: Let the stuffed peppers rest for 5 minutes after removing from the oven to allow juices to settle. Garnish with freshly chopped parsley if desired, then serve warm.
Notes
- Use a mix of colorful bell peppers for a visually appealing dish.
- Do not overmix the meatloaf filling to keep the meat tender.
- Breadcrumbs can be substituted with gluten-free breadcrumbs to make the recipe gluten-free.
- If you prefer a spicier version, add a pinch of cayenne pepper or use a spicy barbecue sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
