Pan Fried Meatloaf in Tricolor Peppers

Recipe courtesy Sunny Anderson

Show: Cooking for RealEpisode: Real Comfort, Real Good

Rated: 5 stars out of 5Rate itRead users' reviews (86)

RECIPE
COMMENTS & REVIEWS(86)

Cook Time:
45 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Ingredients

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 pound ground beef
1/2 pound ground turkey
2 slices white bread, cut into cubes
1 (28-ounce) can crushed tomatoes with basil
2 cloves garlic, minced
1 egg
1 small onion, chopped
1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
A few dashes Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon oil
Vegetable oil, for frying

Directions

Preheat oven to 400 degrees F.

Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.

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Comments & Reviews

recipe Pan Fried Meatloaf in Tricolor Peppers
JENNIFER Miami, FL 10-06-2009
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Delicious meal and not hard to make
Rated: 5 stars out of 5

I enjoy cooking this for my family as much as they love to eat it. What a great comfort food with a nice new touch. ... Definitely a keeper for the recipe box.Read more
recipe Pan Fried Meatloaf in Tricolor Peppers
Rory Arlington, TX 09-26-2009
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I feel I can cook now!
Rated: 5 stars out of 5

I happened to see this show while sitting in the doctor's waiting room. I saw how easy this recipe was and thought "I've got... to try this". I am making it tonight for the 2nd time. My friends and family love it! Thank you for showing that something different can be cooked easily and quickly. Read more
recipe Pan Fried Meatloaf in Tricolor Peppers
Caroline Jackson, NJ 08-22-2009
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A Winner!
Rated: 5 stars out of 5

Great Pick Sunny! Love your style. I have made this twice, each time they go back for more. The children love this dish... too. I get two from one pepper, but like them thicker. Read more
recipe Pan Fried Meatloaf in Tricolor Peppers
Carlos Bridgeport, WV 08-14-2009
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Very good and quick meal
Rated: 4 stars out of 5

Along with being easy to make and a change of pace kind of recipe, the most wonderful thing about this meal is that it tasted... even better a couple of days later as a leftover. I found that I had to use more peppers than the recipe called for in order to have enough rings to fill. Trying to use big peppers made the meat filling difficult to manage (moving from tray to pan and later turning while frying). The recipe was a little unclear or inexact in some instances. I also didn't seem to have enough tomato. All in all, a recipe worth making again. I served mine with steamed rice. Thanks Sunny - - your a delight!Read more
recipe Pan Fried Meatloaf in Tricolor Peppers
MARIA Orlando, FL 08-02-2009
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Amazing!
Rated: 5 stars out of 5

As a first time viewer, I was captivated by the "everyday" manner of the hostess. She seemed like someone that is... approachable and the directions were easy to follow. I am NOT the cook in my household but was determined to try this recipe and it was absolutely delicious! My husband was happy and I felt proud to prepare a dish without the fire alarm sounding off. I will definitely be tuning in to this show regularly... Thanks Sunny! Read more
recipe Pan Fried Meatloaf in Tricolor Peppers
MARY Sebring, FL 07-23-2009
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Tasty
Rated: 4 stars out of 5

Made this for the first time and had to use more than three peppers. After trimming off the top and bottom, I could only get... two one inch slices per pepper, not three. Also, I wasn't sure if the tomatoes had to be drained since the recipe didn't specify, so I used the juice. It seemed too runny so I added some bread crumbs to the mixture. I don't ever have white bread in the house so substituted five-grain bread. The recipe is not real clear when it says to add tomatoes to the pan. You have to saute the peppers on the stovetop, transfer them to the baking sheet you first started with, add the remaining tomatoes to that pan, not the pan on the stovetop, then bake in oven. I skipped the fried sage and used dried sage in the ingredients. It was a very delicious meal and I'll definitely make it again. Thanks Sunny for the great recipes you show us. Your show is one of the best on the Food Network.Read more