Description
This Smoky BBQ Meatloaf Stuffed Peppers recipe combines the hearty flavors of classic meatloaf with colorful bell peppers, creating a delicious and comforting meal. Ground beef is seasoned with smoky paprika, cumin, and chili powder, then stuffed into bell peppers and baked with a tangy barbecue sauce glaze, topped with melted cheddar cheese for a satisfying finish.
Ingredients
Scale
Stuffed Peppers
- 4 large bell peppers (red, yellow, or green), tops removed and seeds discarded
Meatloaf Filling
- 1.1 pounds ground beef (80% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup smoky barbecue sauce (from total 1/2 cup)
Topping & Garnish
- 1/4 cup smoky barbecue sauce (remaining 1/4 cup)
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly coat a baking dish with oil or nonstick spray to ensure the stuffed peppers will stand upright and won’t stick during baking.
- Prepare Peppers: Carefully slice off the tops of each bell pepper. Remove the seeds and inner membranes to create hollow cups for the meatloaf filling, then set the peppers aside.
- Mix Meatloaf Filling: In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, egg, whole milk, chopped parsley, smoked paprika, cumin, chili powder, salt, black pepper, and 1/4 cup of the barbecue sauce. Mix gently until just incorporated, being careful not to overmix to keep the meatloaf tender.
- Stuff Peppers: Evenly fill each prepared bell pepper with the meat mixture, gently mounding the filling at the top. Place the stuffed peppers upright in the prepared baking dish, ensuring they are stable.
- First Bake and Glaze: Brush the tops of each stuffed pepper with 2 tablespoons of the remaining barbecue sauce to infuse flavor and moisture. Then, loosely cover the dish with aluminum foil to prevent drying out during baking.
- Bake Covered: Place the baking dish on the middle rack of the oven and bake for 35 minutes. This initial covered baking cooks the meat through while keeping the peppers tender.
- Final Glaze and Cheese Topping: Remove the foil, brush the peppers again with the remaining barbecue sauce, and evenly top each pepper with shredded cheddar cheese for a flavorful, melty finish.
- Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes or until the cheese has melted completely and the peppers are tender but still hold their shape.
- Rest and Serve: Allow the stuffed peppers to rest for 5 minutes after removing from the oven. This resting time helps juices redistribute. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Use bell peppers of similar size to ensure even cooking.
- For a spicier kick, add a pinch of cayenne pepper or some finely chopped jalapeño to the meat mixture.
- Substitute ground turkey or chicken for a lighter protein option.
- To make this recipe gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
