Panfried Meatloaf in Tricolor Peppers

READY IN: 1hr 5mins
Recipe by Peacefulone

Delicious individual slices of meatloaf panfried inside pepper rings then finished in a rich tomatoe sauce. From Cooking for Real with Sunny Anderson. I've posted the recipe as found on the website, but I usually use pork, beef and turkey, make a larger amount and need more peppers. I also zip up the sauce with some red pepper flakes as well. I have not tried the fried sage leaves yet but it is still a Great meal and even better leftovers!

Top Review by linguinelisa

This recipe is outstanding! I've made it several times and it's always great. The flavor is like stuffed peppers in tomato sauce (which is exactly what it is, of course!). I haven't used any turkey yet just the beef and dried sage instead of fresh. Make sure you use wide peppers, the first time I made it they were too thin and I wound up with some patties not having a pepper but they turned out good also. Thanks for posting it here!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Remove core and seeds from peppers.
  3. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper.
  4. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper.
  5. Press meatloaf mixture evenly into pepper rings.
  6. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side.
  7. Add remaining tomatoes to skillet and bake in the preheated oven until cooked through, 20 to 25 minutes.
  8. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes.
  9. Garnish meatloaf rings with fried sage leaves.

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