Panfried Meatloaf in Tricolor Peppers

Peacefulone's Note:

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!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• ½ lb ground beef
• ½ lb ground turkey
• 2 slices white bread , cut into cubes
• 1 (28 ounce) can crushed tomatoes with basil
• 2 garlic cloves , minced
• 1 egg
• 1 small onion , chopped
• 1 tablespoon chopped sage leaf , plus 6 to 8 whole leaves, for frying
• 1 few dashes Worcestershire sauce
• 1 few dashes hot sauce
• salt & freshly ground black pepper
• 1 tablespoon oil
• vegetable oil , for frying

Directions:

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.

Reviews

[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!