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Stuffed Peppers
Stuffed peppers are pure comfort food, and this version takes them over the top with a cozy, American meatloaf-style filling and a bacon wrap that bakes up crisp around the edges. A popular approach is to stuff bell pepper halves with a classic meatloaf mixture (ground beef, breadcrumbs, onion, ketchup, eggs, seasonings), wrap each portion in bacon, and bake at 375°F until the bacon is crisp and the filling is cooked through.
Dish type
Dish type: Stuffed peppers (meatloaf-stuffed, bacon-wrapped).
Main ingredients: Bell peppers, ground beef, breadcrumbs, onion, eggs, ketchup, seasonings, bacon (plus optional cheese like mozzarella).
Cuisine: American comfort food.
Cooking method: Stuff, wrap, bake (optional broil at the end to crisp bacon).
Why You’ll Love This Recipe
- You get the flavor of meatloaf and stuffed peppers in one dinner, with bacon making everything extra juicy and savory.
- It looks impressive, but it’s straightforward: mix, stuff, wrap, bake.
- The peppers bake up tender while the bacon renders and seasons the filling as it cooks.
- Optional mozzarella turns each pepper into a gooey, melty comfort-food moment.
Ingredients
Step-by-Step Instructions
Heat the oven. Preheat to 375°F. Tip: 375°F is a common sweet spot for stuffed peppers because it cooks the filling through while letting peppers soften and bacon crisp.
Prep the peppers. Slice bell peppers in half lengthwise and remove seeds and membranes. Tip: choose peppers that sit flat so they don’t tip and spill juices while baking.
Mix the meatloaf filling. Combine ground beef, breadcrumbs, onion, ketchup, beaten eggs, salt, and pepper until just mixed. Tip: avoid overmixing, which can make meatloaf filling dense.
Stuff the peppers. Pack an equal amount of meat mixture into each pepper half, pressing firmly. Tip: press the filling to remove air gaps so it bakes evenly.
Add cheese (optional). If you want a “stuffed meatloaf” feel, tuck mozzarella into the center of the filling before sealing with more meat mixture. Tip: keep cheese fully enclosed to reduce leaking.
Wrap with bacon. Wind bacon around each stuffed pepper and secure with toothpicks if needed. Tip: overlap slightly so the bacon stays put as it shrinks during cooking.
Bake. Bake about 30 minutes or until the bacon is crispy and the filling reaches a safe internal temperature (many recipes pull at about 155°F and rest, or cook to 160°F depending on preference and guidance). Tip: a thermometer makes this foolproof.
Rest, then serve. Let stand about 10 minutes before serving. Tip: resting helps juices redistribute and makes the filling easier to slice cleanly.
Tips for Success
- Use thinner bacon for easier wrapping; thick-cut often doesn’t stretch and can tear or pop loose.
- If bacon isn’t crisp enough at the end, broil briefly to finish (watch closely).
- Keep peppers snug in a baking dish so they stay upright and cook evenly.
- Don’t overbake: stuffed peppers typically bake 30 to 45 minutes at 375°F to 400°F, depending on size and whether the filling is pre-cooked.
Variations & Substitutions
- Spicy version: use sriracha ketchup (or add hot sauce) to the meat mixture for a bolder kick.
- Grill method: some bacon-wrapped meatloaf-stuffed peppers can be cooked over indirect heat around 300°F until 160°F internal.
- Different cheese: swap mozzarella for cheddar or pepper jack for a sharper, meltier bite.
What to Serve With It
- Garlic mashed potatoes for classic comfort food vibes.
- Roasted vegetables for color and balance.
- A simple green salad with a tangy dressing to cut the richness of bacon and beef.
Storage & Reheating
Store leftovers tightly covered in the refrigerator for up to 3 days, then reheat in a 350°F oven for about 15 to 20 minutes until heated through. Keeping them in the oven (instead of microwaving) helps the bacon stay less rubbery.
Nutrition Facts
Nutrition varies by bacon thickness, beef leanness, and whether you add cheese, but one bacon-wrapped meatloaf-style recipe lists about 450 calories per serving with 25g protein, 10g carbs, and 35g fat. If you tell me your exact ingredient brands and serving count, I can estimate a more precise nutrition table for your version.
Common Mistakes to Avoid
- Using thick-cut bacon that won’t wrap well or crisp evenly.
- Overmixing the meat mixture, which can make the filling tough.
- Not fully enclosing cheese if you add it, which can cause leaking.
- Baking without checking internal temp, which can lead to undercooked centers or overcooked, dry filling.
FAQ
Can I prep these stuffed peppers ahead of time?
Yes, you can assemble in advance and refrigerate until ready to bake.
What temperature should I bake stuffed peppers?
A common range is 375°F to 400°F, and one bacon-wrapped meatloaf-stuffed pepper method bakes at 375°F.
How long do stuffed peppers take in the oven?
Many guides and recipes put stuffed peppers around 30 to 45 minutes depending on size and filling, and one bacon-wrapped meatloaf pepper method bakes about 30 minutes.
How do I make sure the bacon gets crispy?
Use thinner bacon, don’t overcrowd the pan, and broil briefly at the end if needed.
Can I freeze them?
You can freeze meatloaf-style stuffed pepper components, but texture is best when baked fresh; if you want, I can map out a freeze-then-bake method based on whether you’re freezing raw or cooked peppers.
Conclusion
If you want a dinner that feels like a warm hug, these Stuffed Peppers with a meatloaf filling and bacon wrap deliver big, cozy American comfort in every bite. Try them tonight, and if you love this style, you’ll also love a classic bacon-wrapped meatloaf stuffed with mozzarella or a more traditional rice-stuffed pepper bake.
Stuffed Peppers
A comforting American classic, stuffed peppers are a blend of savory flavors and wholesome ingredients packed into vibrant bell peppers. This dish offers a symphony of tastes, contrasting textures, and a delightful culinary adventure for all.
Ingredients
- 4 bell peppers (assorted colors)
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (mozzarella or cheddar)
Directions
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Preheat oven to 375°F. Cut off the tops of the bell peppers, remove seeds and membranes.
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In a skillet, brown the ground meat with onions and garlic until cooked through.
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Add cooked rice, tomato sauce, Italian seasoning, salt, and pepper to the meat mixture. Stir well to combine.
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Stuff the peppers with the meat and rice mixture and place them in a baking dish.
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Top each pepper with shredded cheese and cover the dish with foil. Bake for 25-30 minutes.
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Once peppers are tender and cheese is melted, remove from the oven and let cool slightly before serving.
