Wednesday, June 14, 2017

What's for dinner?

This week I made these mini meatloaf pepper rings from Diary of a Recipe Collector. My meatloaf was a little dense so I might adjust some of the measurements next time, but the crushed tomatoes ensured it wasn't too dry overall.

Mini meatloaf pepper rings
  • 4 large bell peppers 
  • 2 lbs. lean ground turkey
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes
  1. Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings. Dice up remaining parts of peppers to use in meat mixture.
  1. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  1. Stuff each pepper with meat mixture.
  1. Heat olive oil in a large pot over medium-high heat.
  1. Brown each stuffed pepper ring for about 4 to 5 minutes on each side. 
  1. Once, browned on each side, transfer to casserole dish and pour crushed tomatoes on top.
  1. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes.