Introduction to Smoky BBQ Meatloaf Stuffed Peppers
I know, as a busy mom, how hard it is to get a meal that everybody will enjoy. So here are the Smoky BBQ Meatloaf Stuffed Peppers, and I am super excited to share them with you! This is the perfect flavor to convenience ratio-meaning the perfect solution for a fast but scrumptious weeknight dinner. Picture a stuffing of savory meatloaf mix into bell peppers drizzled with that touch of smoke in barbecue sauce. It’s comfort food at its finest-and it impresses your loved ones with such ease. Brace yourself for a dish that everybody will be coming back for seconds for!
Why You’ll Love This Smoky BBQ Meatloaf Stuffed Peppers
These Smoky BBQ Meatloaf Stuffed Peppers are every homemaker’s dream. A quick one to prepare that requires a little over an hour from start to end. The smoky taste and the amalgamation of richness are a sure shot to entice your taste as this dish suits everyone’s liking. Besides, these colorful bell peppers make the dish as appealing as they taste. You’ll enjoy preparing dinner is an understatement; it can practically be one for you.
Ingredients for Smoky BBQ Meatloaf Stuffed Peppers
Gather around, my fellow kitchen adventurers! The beauty of these Smoky BBQ Meatloaf Stuffed Peppers lies in their simplicity and flavor-packed ingredients. Here’s what you’ll need:
- Large bell peppers: Pick four vibrant peppers, any color you fancy—red, yellow, or green work beautifully. They’ll cradle our savory filling perfectly.
- Ground beef: Choose 80% lean ground beef for a juicy yet manageable fat content. You can also swap it with ground turkey or a plant-based alternative to lighten things up a bit.
- Onion: A finely chopped small onion adds sweetness and depth, enhancing the overall flavor profile of the meatloaf.
- Garlic: Two cloves of minced garlic bring a magical aroma to your dish. They infuse it with warmth and richness.
- Breadcrumbs: A half cup helps bind everything together while adding a lovely texture. Panko breadcrumbs can also give you that extra crunch!
- A large egg: This little powerhouse acts as the binding agent. It keeps our meatloaf moist and cohesive.
- Whole milk: Just a splash of milk makes the mixture creamy and tender—an essential ingredient for a melt-in-your-mouth experience!
- Fresh parsley: Chopped parsley lifts the flavor and adds a pop of color to your stuffed peppers.
- Spices:
- Smoked paprika for that deep, smoky flavor.
- Ground cumin and chili powder for a warm, earthy kick.
- Salt and black pepper to taste, ensuring everything is perfectly seasoned!
- Smoky barbecue sauce: You’ll need this in two parts: some mixed into the meat mixture and more for a delicious glaze on top.
- Shredded cheddar cheese: A generous sprinkle on top transforms this dish, creating a gooey, cheesy finish that’s simply irresistible.
- Chopped fresh parsley (optional): For garnish, a sprinkle of parsley adds the final touch, making your dish even more appealing.
For exact measurements of these ingredients, you can check the bottom of the article, where they’re neatly laid out for you to print!
How to Make Smoky BBQ Meatloaf Stuffed Peppers
Step 1: Preheat and Prepare
Let’s get that oven fired up! Preheat it to 375°F (190°C). While it warms, lightly coat a baking dish with oil or nonstick spray. This will keep your peppers from sticking and make for easy cleanup after dinner.
Step 2: Prepare the Bell Peppers
Grab those colorful bell peppers! Slice off the tops and discard the seeds and inner membranes. Be careful not to cut too deep; we want them to hold all that juicy filling. Set the prepared peppers upside down to drain any excess moisture.
Step 3: Combine the Meat Mixture
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, whole milk, and chopped parsley. Sprinkle in the smoked paprika, cumin, chili powder, salt, and black pepper. Mix it gently until everything is just combined, being careful not to overwork the meat.
Step 4: Stuff the Peppers
Now comes the fun part! Using a spoon, fill each bell pepper with the meat mixture, packing it lightly. Mound the filling slightly at the top to make them look hearty. Place them upright in your prepared baking dish, like cheerful little soldiers waiting to go into battle!
Step 5: Bake the Stuffed Peppers
Cover the dish loosely with foil to keep the steam in, and bake in the preheated oven for 35 minutes. This lets the peppers soften and the meat cook through. Keep an eye on them; we want them tender but not mushy!
Step 6: Add Cheese and Finish Baking
After 35 minutes, remove the foil and brush the tops of the peppers with the remaining barbecue sauce. Sprinkle a generous amount of shredded cheddar cheese on top. Pop them back into the oven, uncovered, for another 10 to 15 minutes, until the cheese is melted and bubbly. Your kitchen will smell like a smoky barbecue haven!
Step 7: Let Rest and Serve
Once your peppers are cooked to perfection, let them rest for about 5 minutes. This helps the flavors settle and makes serving easier. Garnish with some chopped fresh parsley if you like, then it’s time to dig in! Serve them hot, and watch your family savor every bite.
Tips for Success
- Use firm, colorful bell peppers for the best flavor and presentation.
- Don’t overmix the meat mixture; a gentle hand keeps the meatloaf tender.
- Feel free to customize the spices according to your family’s preferences.
- Let the peppers rest after baking to enhance the flavors and make serving easier.
- Leftovers can be stored in the fridge for a delicious next-day meal!
Equipment Needed
- Baking dish: A glass or ceramic dish works well, but a metal one is fine too.
- Mixing bowl: Use a large bowl for combining everything; a sturdy pot could also work in a pinch.
- Spoon: A standard spoon or a large spatula is great for stuffing the peppers.
- Foil: Aluminum foil to cover the dish while baking, or use a baking lid if you have one.
Variations
- Turkey or Chicken: Substitute ground beef with lean ground turkey or chicken for a lighter option. You’ll still get loads of flavor!
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the meat mixture if your family loves a little heat.
- Vegetarian Delight: Use a combination of lentils and finely chopped vegetables or a meat substitute to make a vegetarian version of these stuffed peppers.
- Quinoa or Rice: Mix in cooked quinoa or rice for added texture and nutrients. It turns these stuffed peppers into a filling meal!
- Cheese Lovers: Mix different types of cheese into the meat mixture, like mozzarella or pepper jack, for a cheesy surprise inside!
Serving Suggestions
- Pair your Smoky BBQ Meatloaf Stuffed Peppers with a fresh garden salad for a crisp contrast.
- Serve with garlic bread or crusty rolls to scoop up all the delicious sauce.
- A light beverage, like lemonade or iced tea, complements the smoky flavors beautifully.
- Garnish with extra parsley for a pop of color before serving.
FAQs about Smoky BBQ Meatloaf Stuffed Peppers
Here are a few questions I often hear about these delightful Smoky BBQ Meatloaf Stuffed Peppers. I hope they help you feel even more confident in creating this dish!
Can I make Smoky BBQ Meatloaf Stuffed Peppers ahead of time?
Absolutely! You can prepare the stuffed peppers in advance, cover them, and store them in the fridge. Just pop them in the oven when you’re ready to bake. It’s a fantastic way to save time!
What can I substitute for ground beef?
If beef isn’t your thing, ground turkey or chicken works marvelous! You could even opt for a plant-based meat alternative for a vegetarian version without sacrificing flavor.
How do I store leftovers?
Leftover Smoky BBQ Meatloaf Stuffed Peppers can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or microwave for a quick meal!
Can I freeze these stuffed peppers?
Yes, you can freeze them before or after baking! If freezing unbaked, wrap them individually in foil and place them in a freezer bag. When you’re ready to enjoy, just bake them straight from the freezer—no thawing needed!
What if my family doesn’t like certain veggies?
No worries! Feel free to sneak in your family’s favorite veggies. Chopped carrots, zucchini, or even spinach could work wonders in the meat mixture. It’s all about personalizing it to your tastes!
Final Thoughts
Cooking should be an enjoyable journey, and these Smoky BBQ Meatloaf Stuffed Peppers make that journey truly delightful! Each time I prepare this dish, I’m reminded of warm family gatherings and happy stomachs. The combination of smoky flavors and vibrant colors lights up the dinner table, reawakening my passion for cooking. It’s a recipe that brings joy not just in the making but also in sharing and savoring. I hope you embrace this simple yet flavorful dish and create your own beautiful memories around the dinner table. Happy cooking, friends!
Print
Smoky BBQ Meatloaf Stuffed Peppers
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Smoky BBQ Meatloaf Stuffed Peppers are a delicious and hearty dish made with bell peppers filled with a savory meatloaf mixture, topped with barbecue sauce and cheese.
Ingredients
- 4 large bell peppers (red, yellow, or green), tops removed and seeds discarded
- 1.1 pounds ground beef (80% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup smoky barbecue sauce, divided
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a baking dish with oil or nonstick spray.
- Slice off the tops of each bell pepper and remove seeds and inner membranes, then set aside.
- In a large mixing bowl, combine ground beef, onion, garlic, breadcrumbs, egg, whole milk, parsley, smoked paprika, cumin, chili powder, salt, black pepper, and 1/4 cup of barbecue sauce. Mix until just incorporated.
- Evenly fill each prepared pepper with the meat mixture, mounding slightly at the top. Arrange peppers upright in the baking dish.
- Brush the tops of each stuffed pepper with 2 tablespoons of the remaining barbecue sauce and loosely cover the dish with foil.
- Bake on the middle rack for 35 minutes. Remove foil when finished.
- Brush peppers with the remaining barbecue sauce and top each with shredded cheddar cheese.
- Return the dish to the oven, uncovered, for 10 to 15 minutes until cheese has melted and peppers are tender.
- Allow peppers to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- Choose peppers that are firm and bright in color for the best flavor.
- Feel free to substitute ground beef with turkey or a plant-based meat alternative for a lighter version.
- Adjust the level of spice by adding more or less chili powder as desired.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
