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Meatloaf Stuffed Peppers

Meatloaf Stuffed Peppers

Meatloaf Stuffed Peppers


SERVINGS: 4 servings

PREP TIME: 10 minutes

TOTAL TIME: 1 hour


  • 4 bell peppers, any color
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • Red pepper flakes, if desired
  • Salt and freshly ground black pepper, if desired
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) package HORMEL® SQUARE TABLE™ Fully Cooked Meatloaf with Tomato Sauce, chopped
  • 1 ½ cups cooked rice
  • 1 ½ cups grated pepper jack cheese, divided


Heat oven to 350°F.

Cut tops off peppers. Remove and discard stems. Finely chop tops; set aside. Scoop out seeds and membrane. Place peppers cut side up in baking dish just large enough to hold them upright.

In large skillet over medium-high heat, heat oil. Add onions and chopped peppers. Cook 3 to 4 minutes or until softened. Add garlic, chili powder, cumin, red pepper flakes, salt and pepper. Cook 1 minute. Add tomato sauce. Cook until heated through. Stir in chopped meatloaf, rice and 1 cup cheese.

Fill peppers with rice mixture. Pour small amount of water in bottom of baking dish. Cover with foil. Bake 30 minutes. Uncover. Top with remaining cheese. Bake 5 to 10 minutes or until the peppers are soft and cheese is melted.