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    You are in: Home / Recipes / Italian Stuffed Bell Peppers --Plus a Meatloaf Recipe
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    Italian Stuffed Bell Peppers --Plus a Meatloaf

    Italian Stuffed Bell Peppers --Plus a Meatloaf. Photo by Mimi in Maine

    1/2 Photos of Italian Stuffed Bell Peppers --Plus a Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Mimi in Maine's Note:

    This is a OAMC recipe as you can have both--a Meatloaf and Stuffed Peppers. This is the most delicious meatloaf recipe I have ever had. I love Meatloaf and I love Stuffed Peppers. I had tried many recipes for Stuffed Peppers and although they were O.K. I was never totally happy, UNTIL I came up with the idea for this. I made a meatloaf and used a portion of the mixture to make the stuffing for the peppers. Result--the best of both. You can keep everyone happy. Don't be discouraged if this looks involved--it really is not, but you are making two meals. (NOTE--I measure for the meatloaf, but for the peppers I just add what I want.) Enjoy!!

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    Ingredients:

    Servings:

    Units: US | Metric

    MEATLOAF (makes a big one)

    SAUCE (for the meatloaf)

    ITALIAN STUFFED PEPPERS

    SAUCE (for the peppers)

    STUFFING (for the peppers)

    Directions:

    1. 1
      For the Meatloaf, combine all of the ingredients and mix well (I use my hand for this).
    2. 2
      If you are making JUST the MEATLOAF, form it in a 9x13 greased pan and bake 400 degrees for 1 hour, basting with the pan juices.
    3. 3
      For the MEATLOAF, combine the MEATLOAF SAUCE ingredients in a saucepan, and heat on the stove to serve warm over the Meatloaf slices at the table.
    4. 4
      If you are making the ITALIAN STUFFED GREEN PEPPERS you will also get a meatloaf out of this.
    5. 5
      For the ITALIAN STUFFED PEPPERS cut the tops off the peppers and clean them out.
    6. 6
      Cut the tops up to use for the sauce.
    7. 7
      Put these in a pan with a little olive oil along with the onions, and garlic--simmer till done.
    8. 8
      Add the tomato sauce and simmer while you are preparing the stuffing for the peppers.
    9. 9
      Cook the rice according to box directions.
    10. 10
      Also, cut a tad off the bottom of the peppers so that they will sit in the pan and not tilt (don't cut through to the inside).
    11. 11
      Mix 3-4 cups of the Meatloaf recipe mixture, Parmesan cheese, garlic, a little of the sauce, and the cooked rice in a large bowl--adding the rice till it looks like the amount you like (I eyeball most all of the ingredients).
    12. 12
      Stuff the peppers and place in a pan on which you have already put a layer of sauce.
    13. 13
      Put some sauce over the tops of the peppers.
    14. 14
      Cover with foil.
    15. 15
      Form the rest of the mixture into a loaf as directed above.
    16. 16
      Bake both at 400 degrees for about 1 hour or till done.
    17. 17
      Now you have 2 meals--freeze some if you like.

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    Nutritional Facts for Italian Stuffed Bell Peppers --Plus a Meatloaf

    Serving Size: 1 (415 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 548.3
     
    Calories from Fat 234
    42%
    Total Fat 26.0 g
    40%
    Saturated Fat 10.3 g
    51%
    Cholesterol 211.1 mg
    70%
    Sodium 1362.0 mg
    56%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 12.2 g
    48%
    Protein 45.6 g
    91%

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