Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs. Roasted bell peppers are seasoned with olive oil, garlic, oregano, and crushed red peppers. Roasting really brings out their unique flavor. Look at these gorgeous, colorful peppers!
Ingredients of Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs
- You need 3 lb of ground beef.
- It’s 1 C of mozzarella pearls.
- You need 1 of roasted bell pepper trio(1 pepper–1/3 of each); small dice.
- It’s 1 head of garlic; roasted.
- You need 1 envelope of dried onion soup mix.
- Prepare 2 t of crushed pepper flakes.
- It’s 2 of eggs.
- You need 1/2 C of breadcrumbs.
- It’s 1/4 C of worcestershire sauce.
- It’s 1 of large pinch kosher salt & black pepper.
Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini. This recipe is simple to make and makes hummus that's so much better than store-bought. This method for roasting bell peppers works for most kinds of peppers. All peppers vary in their thickness of skin and flesh and so roasting times will vary, you'll need to check on them.
Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs instructions
- Mix all ingredients except mozzarella pearls in a large mixing bowl. Mix well..
- Portion meat into 6, or however many desired, meatloafs. Take half of each portioned loaf and flatten a little with your hands. Place a few mozzarella pearls in the center. Take the other half of the portion, and flatten a little like the first half. Combine flattened portions and press together, keeping the mozzarella in the center, surrounded by meat. Press firmly to compact the loaf and leave no air gaps..
- Place on a sheet tray lined with parchment paper. Bake at 350° for approximately 35 minutes. Make sure mestloaf reaches 155°. Take out of the oven when it reaches 150°, and tent with foil. Allow to rest and carry over cook to 155°.
- Variations; Giardenera, giardenera relish, pepperoncini, provolone, pepperoni, swiss, peppercorn melange, ground sausage, oregano, zucchini, fennel, fennel seed, carrots, onion powder, dried minced onionams or garlic, parsley, basil, Italian seasoning, celery seed, celery, marinara, romesco sauce, pancetta, prosciutto, pine nut crust, thyme, rosemary, savory, oregano, marjoram, mint, yellow onion, red onions, shallots, habanero, smoked paprika, applewood seasoning, pepperjack cheese, mushrooms, mustard, goat cheese, eggplant, leeks, ramps, blue cheese, feta, parmesean, romano, gruyere, parmigiano reggiano, raw bell peppers, lawrys, asparagus, capers, pesto, horseradish, tomato, spinach, arugula, sage, balsamic, red wine vinegar or reduction, roasted veggies, corn, preserved lemons, sherry.
I'd been wanting to roast my own peppers for years, but never had. I'd always loved roasted peppers, be they red, green, or yellow. I had read about the different. I am always looking for "side dish" ideas. I find this to be the most difficult part in making a paleo meal, mainly because what many would consider to be a traditional.