Almost every culture has their own variation of a Stuffed Bell Peppers Recipe. Some dating as far back as the 1890’s and before. Each culture has their standard base of ingredients, too.
In the U.S. you can find many variations as well, from the Chile rellano to Jalapeño poppers, we have many variations of this dish. Today we’re going to talk about the Southern Stuffed Bell Peppers Recipe..
Southern Stuffed Bell Peppers Recipe
When my kids were growing up they all took turns with the chores, including cooking. When they got older they were shocked at how much their roommates in school and after didn’t know about how to live…
One of my sons absolutely LOVED making meatloaf, he thought it was the best thing because I taught them they could put anything in it and it would taste good. We used ranch dressing, ketchup, mustard, barbecue sauce, all sorts of things (not all at the same time…).
One time I came home and he had made meatloaf and I could smell vinegar in the kitchen pretty strong. I asked what it was. He said he put vinegar in the meatloaf…. so, that was the day he learned not really EVERYTHING can go in a meatloaf! lol
But meatloaf comes in all shapes and sizes, seriously. I had a friend that used to make hers in a bundt pan with spich hidden in the center.
She would fill the bundt pan halfway with her meat mixture, add cooked spinach on top and then cover that with the rest of the meat mixture.
When she sliced it, it had the spinach right in the middle and looked really pretty – not sure how the spinach haters felt about it being hidden in there, but I liked it!
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Susan is here today with a family favorite of her family’s that she is going to share with us:
I seem to be on a meatloaf kick these days. Maybe it is because I had an over abundance of ground beef or maybe it is because we are a starting a community (soup) kitchen this weekend and our first meal will be meatloaf.
I have made meatloaf my entire adult life and I don’t think I have ever made it the same. I never measure any of the ingredients and never know how it will taste until I finish.
This weekend, however, for our community kitchen, I will be using a recipe just to make sure they come out in nice clean meatloaf slices. It is one that I have not even tasted but our church cook uses it all the time with great reviews. I will let you know how it goes and would love your prayers for a successful kick-off event.
The meatloaf I made this week at home was not from a recipe, though I wrote it down for your benefit. It was so tasty and really served up nicely. I decided to share it!
Stuffed Bell Peppers
2 large bell peppers (cored and halved)
1 1/4 pound ground beef
1/2 tsp Adam’s cumin
1/4 tsp Zataran’s cayene pepper
3/8 cup Bob’s Red Mill Gluten-Free Oats
1 small squash (chopped into small pieces)
3 cloves garlic (pressed)
1/4 cup onion (chopped)
3/8 cup Spice Exchange Hot Plum Chipotle Sauce (or any chipotle sauce)
salt and pepper
2 hamburger buns (or pieces of bread)
- 3/8 cup Hunt’s Ketsup
- 3/8 cup Hot Plum Chipotle Sauce
Place the hamburger buns in halves into the pan and cut the peppers in half.
Scoop out the seeds and place one stuffed bell pepper on top of each hamburger bun half. The bread will sop up any grease from the meat.
With your hands, mix all the loaf ingredients until well mixed.
Form into 4 small balls and press into the bell pepper halves.
Mix topping ingredients in bowl. Add on top of the meatloaf.
Cook at 350 degrees for 45-60 minutes until internal temperature is 165 degrees.
Meatloaf is a dinner staple but it can’t hurt to “spice” it up every once in while. This Meatloaf Boats recipe does just that.
What is your family’s favorite way you serve meatloaf?