Italian Stuffed Bell Peppers --Plus a Meatloaf

Name: Italian Stuffed Bell Peppers --Plus a Meatloaf
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 10 serving(s)
Ingredients: 3 3/4 lbs hamburger; 2 slices bread, made into crumbs; 1/3 cup oatmeal; 4 eggs, beaten; 2 teaspoons salt; 1 tablespoon prepared mustard; 1 cup tomato sauce; 1 medium onion, chopped; 1 (5 ounce) can evaporated milk; pepper; 4 tablespoons dark brown sugar; 1 cup tomato sauce; 1/2 cup milk; 4 tablespoons prepared mustard; 4 tablespoons vinegar; 4 -6 large green peppers; olive oil; 2 (8 ounce) cans tomato sauce; 1 (8 ounce) can water; 1/2 small onion, chopped; 1 garlic clove, minced; 1 dash basil; 1 dash oregano; 1 dash parsley; salt and pepper; 3/4-1 cup parmesan cheese, to taste; 1 garlic clove, minced (or dry garlic can be used); 1/2 cup raw rice, cooked

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Recipe by Mimi in Maine

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!!

READY IN: 1hr 45mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

MEATLOAF (makes a big one)
3 ³⁄₄

lbs hamburger
2

slices bread, made into crumbs
¹⁄₃

cup oatmeal
4

eggs, beaten
2

teaspoons salt
1

tablespoon prepared mustard
1

cup tomato sauce
1

medium onion, chopped
1

(5 ounce) can evaporated milk
pepper
SAUCE (for the meatloaf)
4

tablespoons dark brown sugar
1

cup tomato sauce
¹⁄₂

cup milk
4

tablespoons prepared mustard
4

tablespoons vinegar
ITALIAN STUFFED PEPPERS
4 -6

large green peppers
SAUCE (for the peppers)
olive oil
2

(8 ounce) cans tomato sauce
1

(8 ounce) can water
¹⁄₂

small onion, chopped
1

garlic clove, minced
1

dash basil
1

dash oregano
1

dash parsley
salt and pepper
STUFFING (for the peppers)
³⁄₄ - 1

cup parmesan cheese, to taste
1

garlic clove, minced (or dry garlic can be used)
¹⁄₂

cup raw rice, cooked

DIRECTIONS

For the Meatloaf, combine all of the ingredients and mix well (I use my hand for this).
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.
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.
If you are making the ITALIAN STUFFED GREEN PEPPERS you will also get a meatloaf out of this.
For the ITALIAN STUFFED PEPPERS cut the tops off the peppers and clean them out.
Cut the tops up to use for the sauce.
Put these in a pan with a little olive oil along with the onions, and garlic--simmer till done.
Add the tomato sauce and simmer while you are preparing the stuffing for the peppers.
Cook the rice according to box directions.
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).
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).
Stuff the peppers and place in a pan on which you have already put a layer of sauce.
Put some sauce over the tops of the peppers.
Cover with foil.
Form the rest of the mixture into a loaf as directed above.
Bake both at 400 degrees for about 1 hour or till done.
Now you have 2 meals--freeze some if you like.