Stuffed Bell Peppers for Two
An easy recipe to make for two people using fresh bell peppers and a few pantry staples. Can be done in under an hour. Although my meatloaf mix consists of ground beef, ground pork, and ground veal, any ground protein can be used.
Servings 2 people
Ingredients
For the meat filling
- 2 large, fresh green bell peppers
- 1/2 lb. meatloaf mix my mix was ground beef, ground pork, and ground veal combined.
- 1 large egg
- 1 Tbsp light brown sugar plus, 1 teaspoon
- 1/3 cup finely chopped onion
- 1/4 cup ketchup I use Heinz Simply Ketchup, which does not contain any sugar.
- 1 Tbsp yellow mustard
- 1 Tbsp Worchestershire Sauce
- 1/4 tsp ground thyme
- 1/4 tsp ground cumin
- 1/4 tsp ground oregano
- 1/4 tsp chili powder
For the sauce topping
- 1/4 cup ketchup
- 1 1/2 Tbsp light brown sugar
Instructions
- Preheat oven to 350ºF.
- In a large bowl combine the meat and all other filling ingredients, except for the bell peppers.
- Mix thoroughly.
- Using an ice cream scoop or your hands, form the meat filling into four oval-shaped balls.
- Place them on a baking sheet, lined with parchment paper and sprayed with non-stick cooking spray.
- Bake for 30 minutes.
- Meanwhile, cut the bell pepper in half, lengthwise. Remove the stem and seeds.
- Remove the meat from the oven and place each ball inside a bell pepper half. The meat should be flexible so you can mold it to the pepper. Mound up the meat. ***I put on cotton gloves, then I put on latex gloves, protecting my hands from burning while adding the meat to the peppers.
- Place the peppers, meat side up, on a sheet pan, lined with parchment paper.
- Thoroughly blend the ketchup and brown sugar for the sauce.
- Apply the sauce to the meat mounds on each pepper.
- Bake the peppers for 20 minutes.
- Remove and allow to cool for 5 minutes before serving. Each pepper can be topped with a Tablespoon of shredded cheese if desired.