Mini Meatloaf Pepper Rings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 serving 1 Med. Green Bell Pepper 16 oz 80/20 ground beef chuck 0.5 oz Mission Chicharrones Pork Rinds (4 large spicy pork rinds)4 clove Garlic .5 cup Kraft Shredded 2% Mexican Four Cheese blend 1 large Egg, fresh, whole, raw 1 tsp Thyme, ground 1 tsp Salt 1 tsp Pepper, black 1 tsp Paprika 1 tsp Turmeric, ground 4 tbsp Trader Joe's Pico de Gallo Salsa (by GIRL150) 1 tbsp Extra Virgin Olive Oil
Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 2 thick rings and place on a sheet pan lined with parchment for easy clean up.
In a food processor, prepare remaining bell pepper parts (the ones not to discard) by chopping into large pieces. Combine in a food processor with ground beef, garlic, spices & seasonings, olive oil, pork rinds, .25 cup cheese, and egg.
Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
Heat a bit of coconut oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
Once, browned on each side, put a tablespoon of pico de gallo salsa on top over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
Bake at 350 degrees for 35 to 45 minutes. Top with remaining cheese and bake for 5 more minutes.
Serving Size: Makes 4 stuffed rings
Number of Servings: 4
Recipe submitted by SparkPeople user KATIAT325.
In a food processor, prepare remaining bell pepper parts (the ones not to discard) by chopping into large pieces. Combine in a food processor with ground beef, garlic, spices & seasonings, olive oil, pork rinds, .25 cup cheese, and egg.
Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
Heat a bit of coconut oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
Once, browned on each side, put a tablespoon of pico de gallo salsa on top over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
Bake at 350 degrees for 35 to 45 minutes. Top with remaining cheese and bake for 5 more minutes.
Serving Size: Makes 4 stuffed rings
Number of Servings: 4
Recipe submitted by SparkPeople user KATIAT325.
Nutritional Info Amount Per Serving
- Calories: 405.7
- Total Fat: 29.6 g
- Cholesterol: 129.0 mg
- Sodium: 902.9 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.6 g
- Protein: 28.2 g
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