Dinner
Bell Pepper Mini Meatloaf at Home
I almost didn’t post today. We’ve had so much going on the past week and last night as I opened
- Serves 4
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
I’f you’ve been around for a while, you’ll know that I stopped eating meat for quite some time. THEN I got pregnant and started having the most intense cravings for meat. Since then, I’ve taken a “flexetarian” approach to my diet (do you hate me for using that term!?). I wanted my blog to reflect that as well. So you’ll be seeing a few meat recipes around here again.
How fun are these Bell Pepper Mini Meatloaf!? I’ve always been a big fan of bell pepper stuffed meals but more often than not, a WHOLE bell pepper is simply too much. Right? I ned up eating about half of it and then waste the rest. This method is my attempt to avoid that.
The meatloaf itself is a simple turkey meatloaf with a few extra veggies in there and the glaze is a minor adaption from my regular meatless meatloaf from Ambitious Kitchen.
I was able to get 3 good rings out of each bell pepper and then I chopped up the tops and bottoms to mix into the meatloaf itself (waste not, want not as my father always said)!).
We ate this all by itself (yay for lazy dinners!). AND it stays well in the fridge for a few days making GREAT leftovers.
If you make this dish (or any of my other recipes) don’t forget to tag my on social media! Worth keeping seeing what you’ve been cooking!
The recipe
Bell Pepper Mini Meatloafs from the Pantry
Satisfying little Bell Pepper rings stuffed with a turkey and veggies meatloaf!
- Serves 4
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Ingredients
For the meatloaf:
- 1 yellow onion (medium, diced)
- ½ cup mushrooms (diced)
- 2 cloves garlic (minced)
- ¼ cup parsley (finely chopped)
- 1 egg
- ⅓ cup milk (I used almond milk)
- 1 cup breadcrumbs
- ½ cup fresh spinach (finely chopped)
- 1 pound ground turkey
- 1 ½ tablespoons Worcestershire sauce
- 1 ½ tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 bell peppers
For the sauce
- ⅓ cup tomato sauce
- 1 tablespoon yellow mustard
- 1 tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon soy sauce
Method
- 1
Pre-heat the oven to 350 and grease a large baking tray.
- 2
Slice bell peppers into rings. Finely chop up the tops, bottoms, and any remaining pepper to be added into the turkey mixture.
- 3
Heat oil in a medium skillet and saute onion, mushroom, chopped bell pepper, and garlic for about 5 minutes or until the onion becomes translucent. Stir in the salt, pepper, and theWorcestershire sauce.
- 4
Transfer mixture to a large bowl and add in turkey, bread crumbs, egg, parsley, and milk. Mix thoroughly. Divide the mixture evenly among the 9 bell pepper rings and place on a greased baking sheet.
- 5
In a small bowl, combine all of the sauce ingredients and spread it evenly over the mini meatloafs.
- 6
Bake in the oven for 30-35 minutes.
- 7
Top with extra parsley and ENJOY!!
Per serving
- Calories378 kcal
- Carbohydrates36 g
- Protein35 g
- Fat11 g
- Saturated Fat2 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat5 g
- Trans Fat0.03 g
- Cholesterol106 mg
- Sodium1176 mg
- Potassium888 mg
- Fiber5 g
- Sugar12 g
- Vitamin A3682 IU
- Vitamin C125 mg
- Calcium129 mg
- Iron4 mg
