Italian Stuffed Bell Peppers --Plus a Meatloaf

READY IN: 1hr 45mins




  • 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.