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Meatloaf Stuffed Peppers

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Using HORMEL® SQUARE TABLE™ Fully Cooked Meatloaf with Tomato Sauce for this Meatloaf Stuffed Peppers recipe will cut your meal prep time in half. This quick-dinner solution is sure to be a hit!

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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
1½ cups cooked rice
1½ cups grated pepper jack cheese, divided


  1. Heat oven to 350°F.

  2. 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.

  3. 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.

  4. 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.