Bell Pepper Meat Loaves Recipe

I recently experimented with this dish and it redefined my idea of a classic. The mix of lean ground beef and turkey with fresh herbs, vibrant bell peppers, and a splash of tomato sauce creates a modern twist loaded with flavor. I love how it’s light, hearty, and perfect for busy evenings.

I’m excited to share my take on Bell Pepper Meat Loaves, not your mom’s meatloaf, that combines flavor and nutrition in a whole new way. I started with four large bell peppers (I use a mix of red, yellow, and green) because they add great vitamins and antioxidants.

I mixed together 1 lb lean ground beef and 1 lb lean ground turkey for a high-protein base that’s still low in fat. I then tossed in a medium yellow onion, 2 minced garlic cloves, 2 eggs, and about 1/2 cup whole wheat breadcrumbs for extra fiber.

A splash of 1/4 cup milk, 2 tbsp Worcestershire sauce, a pinch of salt and pepper, 1/2 tsp each of dried basil and oregano, plus 1/4 cup grated Parmesan cheese raised the flavor. I then bound it all with 1/2 cup tomato sauce.

This recipe perfects the idea of a healthy indulgence that even meets keto diet recipes standards sometimes. Enjoy cookin it and sharing with family!

Why I Like this Recipe

I like this recipe because it’s super filling and it uses lean meats which makes me feel like I’m eating something healthy while still enjoying a meaty flavor. I also love that the bell peppers add a fresh and slightly sweet crunch that makes it way more fun than your regular meatloaf. Another reason is that it’s really easy to make even if I’m not a gourmet chef – the instructions are simple enough and it doesn’t take forever to prep and cook. Plus, I dig that the mix of spices and herbs gives it a warm, home-cooked taste that reminds me of the simpler meals I grew up with.

Ingredients

• Bell peppers: High in vitamin C and fiber, adds crunch and a natural, sweet kick.
• Lean ground beef: Provides protein and iron, helps build muscle and keeps you satisfied.
• Lean ground turkey: Lean, protein-packed meat alternative with a mild taste and low fat.
• Eggs: Contains protein and essential nutrients, helps bind the meatloaf together.
• Tomato sauce: Adds tangy-sweet taste, boosting flavor while rich in lycopene.
• Whole wheat breadcrumbs: Adds fiber and texture, helps keep the meatloaf moist.
• Worcestershire sauce: A bold flavor enhancer lending a tangy, umami kick throughout the dish.
• Garlic: Adds aromatic depth with a punchy, distinctive flavor for a homey taste.

Ingredient Quantities

• 4 large bell peppers (choose a mix of red, yellow, or green)
• 1 lb lean ground beef
• 1 lb lean ground turkey
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 large eggs
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup milk
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese
• 1/2 cup tomato sauce (plus extra for topping)

How to Make this

1. Preheat your oven to 375°F and grab a baking dish.

2. Wash the bell peppers, cut off their tops and scooop out the seeds and membranes.

3. In a large bowl, mix together the ground beef, ground turkey, chopped onion, minced garlic, eggs, whole wheat breadcrumbs, milk, Worcestershire sauce, salt, black pepper, dried basil, dried oregano, Parmesan cheese and tomato sauce until well combined.

4. Spoon the meat mixture into each bell pepper, press it in good so it’s nicely packed.

5. Place the filled peppers upright in your baking dish.

6. Drizzle a bit more tomato sauce on top of each pepper for extra flavor.

7. Cover the dish with foil and bake for about 35 minutes to start cooking the meat through.

8. Remove the foil and bake for another 10-15 minutes so the tops get a little browned.

9. Check that the meat is fully cooked by cutting into one, it should be no longer pink.

10. Let the peppers cool for a few minutes then serve and enjoy your not your moms meatloaf dinner!

Equipment Needed

1. Oven (for preheating to 375°F)
2. Baking dish
3. Cutting board
4. Chef’s knife
5. Large mixing bowl
6. Spoon (for stirring and scooping seeds out of peppers)
7. Aluminum foil
8. Measuring cups and spoons

FAQ

• Q: Can I prep the meatloaf mix ahead of time?
  A: Yup, you can mix the ingredients the day before and keep it in the fridge overnight. Just make sure to cover it well.
• Q: Do I really need both ground beef and ground turkey?
  A: You don’t have to use both, but using a mix helps add flavor and keep it moist. If you only use one meattype, it might be slightly drier.
• Q: How do I know its cooked properly?
  A: The best way is to use a meat thermometer, making sure the internal temp reaches about 160°F. If you dont have one, cut into a section and check the color.
• Q: Can I swap whole wheat breadcrumbs for regular ones?
  A: Sure, you can. Just keep in mind the texture and flavor may change a bit, but it will still be delish.
• Q: What about the spices, what if i dont have basil or oregano?
  A: No worries, you can use an Italian seasoning blend instead. It works fine as a substitute.

Bell Pepper Meat Loaves Recipe Substitutions and Variations

• Instead of lean ground beef, you can use extra ground turkey or even give ground chicken a try.
• If you don’t have whole wheat breadcrumbs, you might blend up some rolled oats or crush a couple of whole grain crackers.
• For the milk, unsweetened almond or soy milk works just fine if you’re looking for a non-dairy option.
• If you’re out of Parmesan cheese, Pecorino Romano or even a sprinkle of aged cheddar can be a good substitute.

Pro Tips

1. When mixing the meats with the rest of the ingredients, dont overmix it or else you might end up with a compacted texture that just dont bake well.
2. For an extra boost of flavor, let the meat mixture chill in the fridge for about an hour before stuffing those peppers; it helps the seasonings blend better.
3. After you take the peppers out of the oven, leave them to sit for a few minutes before serving so they can settle and the juices redistribute evenly.
4. If you want to be really sure the meat is fully cooked, using a meat thermometer can save you the guesswork, especially if the center still looks a little pink.