Looking for a fun and flavorful appetizer that’s perfect for parties or a weeknight dinner? These Mini Meatloaf Pepper Rings are the answer! These bite-sized delights combine the comforting flavors of classic meatloaf with the spicy kick of bell peppers. Each ring is packed with savory meatloaf filling and baked to golden perfection. They’re easy to make, perfect for picky eaters, and always a crowd-pleaser. Get ready to impress your guests with this unique and delicious twist on a classic!
INGREDIENTS
- 4 large bell peppers (red, yellow, or orange)
- 2 lbs. lean ground beef
- 1 1/2 tsp creole seasoning
- 1/4 cup Italian bread crumbs
- 1 egg
- 1/4 cup shredded Parmesan
- Pinch of crushed red pepper flakes
- 3 cloves garlic, finely chopped
- 1 tbsp olive oil
- 1 tbsp fresh chopped parsley
- 1 cup shredded Italian cheese blend
- 1 28 oz. can crushed tomatoes
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- Slice the tops and bottoms off the bell peppers, then remove the ribs and seeds. Cut the peppers into 3 thick rings and set them on a parchment-lined sheet pan for easy cleanup. Dice the leftover pepper parts and set them aside for the meat mixture.
- In a large bowl, combine the ground beef with the creole seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and the diced pepper parts. Mix until everything is well combined.
- Stuff each pepper ring with the meat mixture, creating a small dome on top.
- Heat the olive oil in a large oven-safe pot over medium-high heat. If you don’t have an oven-safe pot, you can transfer the stuffed peppers to a casserole dish later.
- Brown each stuffed pepper ring for 4 to 5 minutes on each side. Depending on the size of your pot, you may need to work in batches.
- Once browned, pour the crushed tomatoes over the stuffed peppers. If using a casserole dish, transfer the stuffed peppers to the dish before adding the tomatoes.
- Bake in the oven for 35 to 45 minutes, until the meat is cooked through. Sprinkle the shredded Italian cheese blend over the stuffed peppers and return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
- Garnish with fresh chopped parsley and serve hot. Enjoy!
