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MINI MEATLOAF PEPPER RINGS

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!

VEGAN SHAKSHUKA

Our vegan shakshuka replaces eggs with tofu, allowing it to absorb all the rich flavors and spices from the tomato sauce. Topped with vegan feta and creamy avocado, this dish makes for a quick and tasty plant-based meal, perfect for breakfast, lunch, or dinner!

WHY WE LOVE THIS RECIPE

  • Easy and satisfying: This vegan shakshuka is hearty yet light, and although it includes several components, it’s simple to prepare. Most of the cooking takes place in a single skillet, which doubles as a serving dish for your loved ones to enjoy together.
  • Packed with flavor: Bursting with a Middle Eastern-inspired blend of paprika, coriander, and cumin, along with fresh cilantro and parsley, this vegan shakshuka is full of rich, aromatic flavors without being overly spicy.
  • A versatile dish: Vegan shakshuka is perfect for any meal of the day. It’s great for breakfast, makes a fun brunch to share with friends, and is a quick, satisfying option for a weeknight family dinner. Served hot from the pan with crispy toasted bread, it’s a meal that will truly warm your heart.

INGREDIENTS

  • 14 oz extra firm tofu
  • 3 tablespoons olive oil
  • 1 small yellow onion, diced (~1 cup)
  • 2 teaspoons fresh garlic, finely minced
  • 1 medium red pepper, diced
  • 1 tablespoon tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon kosher salt, divided
  • 28 oz diced fire roasted tomatoes (~2 cans)
  • ⅓ cup fresh cilantro, chopped
  • ⅓ cup fresh parsley, chopped
  • ¼ to ½ teaspoon red pepper flakes
  • 4 oz vegan feta (about ⅔ cup)
  • 1 avocado, thinly sliced, for garnish (optional)
  • Thick bread or baguette, toasted (for serving)

INSTRUCTIONS

  • Preheat oven to 375°F.
  • Drain tofu, wrap it in a clean towel or paper towel, and place something heavy on top, like a cast iron pan. Press the tofu for 30 minutes to remove excess moisture. Once pressed, slice the tofu block in half widthwise to create two thinner rectangles, then cut each rectangle into four triangles (8 slices total).
  • Brush tofu with olive oil on both sides and sprinkle with ½ teaspoon of salt. Heat a little oil in an oven-safe skillet over medium heat. Add tofu and cook until lightly browned on each side (4-5 minutes per side). Transfer tofu to a plate and set aside.
  • Add the remaining olive oil to the pan. Sauté onions for 3-4 minutes, stirring occasionally. Add garlic and bell pepper, cooking until softened (about 10 minutes).
  • Stir in tomato paste, paprika, cumin, coriander, red pepper flakes, and ½ teaspoon salt. Coat the vegetables well, then add the fire roasted tomatoes, cilantro, and parsley (reserve 2 tablespoons of parsley for garnish). Simmer for 10 minutes.
  • For a smoother sauce, use an immersion blender to purée the tomato mixture, leaving some texture.
  • Return tofu to the skillet, nestling it into the sauce. Sprinkle with vegan feta and place the skillet in the oven. Bake for 10 minutes.
  • Garnish with remaining parsley, red pepper flakes, and avocado slices. Serve with toasted bread on the side.

NOTES

  • If you don’t have an immersion blender, carefully transfer the sauce to a heat-safe blender and pulse until you reach your desired texture.
  • Be sure to use extra firm tofu and press it properly to remove moisture. Softer tofu will break apart in the sauce.
  • Storage: Let the shakshuka cool completely, then store in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave or on the stovetop.
  • Canned tomatoes: If you can’t find fire-roasted diced tomatoes, regular diced tomatoes will work. Whole canned tomatoes can also be used; just break them up with a spoon while cooking.