Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoky BBQ Meatloaf Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 69 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Prepare Peppers: Slice off the tops of each bell pepper and carefully remove the seeds and inner membranes. Set the peppers aside for stuffing.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/smoky-bbq-meatloaf-stuffed-peppers-recipe/