Janis Clardy
Janis Clardy

Growing up, I HATED stuffed green peppers, I have no idea what was in them, I just know that when my mom said she was making stuffed green peppers I felt like my teenage life that day, was ruined. I also didn't care for meatloaf, another food that could destroy a teenager's life! So, I am not sure how I could take two of the meals that almost destroyed my life, combine them, and create one of my new favorite dinners.

Over thirty years have passed since I had either of these meals and suddenly one day I decided I would give them both another try, but not as meals on their own, combined. That's right, I am going to teach you how to take two undesirable meals (in my opinion) combine them, and make them tolerable! Ok, to be completely honest, I didn't even hate it, I actually enjoyed it very much!

Meatloaf Ingredients

2 Lbs ground beef

2 Large Eggs (Farm fresh if possible)

1 medium finely chopped onion

3 minced garlic cloves

3 tbsp ketchup

1 cup preseasoned stuffing bread crumbs (I prefer stuffing mix over regular bread crumbs for texture and flavor reasons).

1/3 cup 2% milk

3 tbsp finely chopped fresh parsley

1 1/2 tsp Italian seasoning

1/2 tsp paprika

1/4 tsp fresh ground pepper

1/2 tsp fresh ground sea salt

2 tbsp Worcestershire sauce

1 tbsp Siracha sauce (optional)

Meatloaf Glaze

3/4 cup ketchup

1 ½ tsp white vinegar 

2 ½ Tbsp brown sugar

1 tsp garlic powder

½ tsp onion powder

¼ tsp fresh ground sea salt
3/4 tsp Siracha (optional)
-Aside from the meatloaf and glaze you will also need 4/6 large green peppers
-Preheat oven to 375°F.
-In a large bowl, add all of the ingredients for the meatloaf.
-Use your hands to kneed the ingredients together until well mixed.
-Set aside
-wash green peppers thoroughly
-cut the stem from the pepper and clean the seeds out.
-slice pepper in half
-start stuffing your peppers! Overstuff them, so the meat is bulging over the top of the pepper, place them on an ungreased baking sheet and bake for 40 minutes.
-In a small bowl mix your glaze ingredients together
-spread the glaze evenly over the protruding meat and the top edges of the pepper
-return to the oven and continue to cook for an additional 20 minutes. I like to turn my oven to broil for the last 5 minutes to get the glazed nice and sticky, just be sure to watch it closely so it doesn't burn. Siracha sauce is optional in both the glaze and the meatloaf ingredients, I personally wanted a little bang with mine and it really popped!
A little sweet and a little spice!
-let the peppers rest for 10 minutes and ENJOY!


Janis Clardy
Janis Clardy

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