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!
|4||bell peppers, any color|
|2||tablespoons olive oil|
|1||onion, finely diced|
|2||cloves garlic, chopped|
|½||teaspoon chili powder|
|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|
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.