BBQ Meatloaf and Stuffed Peppers
Recipe Overview
Overview
This BBQ Meatloaf and Stuffed Peppers recipe is a delightful twist on traditional stuffed peppers. The combination of ground beef and sausage creates a rich, savory filling, while the addition of mozzarella and Parmesan cheese ensures a creamy texture that melts beautifully during cooking. The use of fresh basil and garlic not only enhances the flavor but also adds a fragrant aroma that fills the kitchen.
Preparing the peppers is straightforward; simply cut off the tops and remove the seeds before stuffing them with the flavorful meat mixture. The grilling process adds a wonderful smoky flavor that complements the savory filling perfectly. As the peppers cook, they become tender and juicy, making each bite a satisfying experience.
This dish is perfect for summer barbecues or family gatherings, as it combines comfort food with outdoor cooking. The stuffed peppers can be served alongside a fresh salad or garlic bread for a complete meal. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and sure to impress your guests with its bold flavors and hearty ingredients.
Recipe Details
Steps & Tips
Gather kubel peppers, ground beef, ground sausage, mozzarella cheese, cayenne pepper, grated Parmesan, tomatoes, eggs, anchovies, oil, garlic, and basil.
Add one pound of hot sausage and two pounds of ground beef to a mixing bowl.
Add five chopped cloves of garlic to the meat mixture.
Incorporate about half a cup of chopped basil into the mixture.
Add half a pound of cubed mozzarella cheese.
Add about a tablespoon of SPG seasoning.
Incorporate about half a cup of grated Parmesan cheese.
Add a couple of eggs to bind the mixture.
Add three-quarters of a cup of chopped plum tomatoes.
Dice a few anchovies finely and add them to the mixture.
Mix in about one teaspoon of cayenne pepper.
Tip: Use hot sausage for added flavor in the meatloaf.
Cut the tops off the kubel peppers and clean out the seeds.
Stuff the prepared peppers with the meat mixture, packing it loosely.
Tip: Pack the meat loosely in the peppers to prevent them from bursting while cooking.
Use toothpicks to secure the tops of the stuffed peppers.
Tip: Using toothpicks to secure the tops of the peppers helps steam them and prevents overcooking.
Place the peppers on the grill set up for indirect heating.
Drizzle olive oil over the stuffed peppers.
Cover the grill and cook the peppers for about an hour.
Tip: Cook the peppers on indirect heat for a slow cook, ensuring even cooking.
Flip the peppers halfway through cooking for even cooking.
Remove the stuffed peppers from the grill once cooked.
Tip: Cooking the meatloaf to an internal temperature of 160°F ensures it's safe and juicy.
Remove toothpicks and slice the peppers down the middle.
Serve the stuffed peppers and meatloaf.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using anchovies in the meat mixture adds depth and umami flavor to the dish.
- •Stuffed peppers can be grilled for a smoky flavor that enhances the overall taste.
- •Packing the filling loosely in the peppers prevents them from bursting during cooking.
- •Basil and garlic are essential ingredients that elevate the flavor profile of the meatloaf.
