Stuffed Peppers with garlicky mashed potatoes is another one of those comfort meals; especially when the weather is on the cool side. And for the better part of Spring 2020, it’s unfortunately been cooler than normal here in the Northeast U.S. (until the last couple of days that is…)
Yes, there are as many ways to make these gems as there are meatball recipes. Here, I concentrated on using green bell peppers and bread crumbs instead of rice. (We’d been having a lot of rice lately.) Plus, no need to precook the rice, thus saving time and having to clean another pot.
Blanching the peppers helps the vegetables retain a nice bright color but it doesn’t really cook the vegetable. If you prefer, you can absolutely blanch your bell peppers before stuffing them. In this case, I skipped that step and saved a little time and dirtying yet another kitchen item. Two points!
A full 28-ounce can of tomato sauce may seem like a lot. But we love to top our mashed potatoes with it as well as the peppers. In fact, we had two stuffed peppers remaining, but no more sauce, so for the leftovers, we’ll open up another can.
Our herb garden was at picking stage already, so I was able to harvest four, very large basil leaves and enough fresh parsley for the stuffing. If you cannot access your fresh herbs, go ahead and used dried, although the end result won’t be quite as profound.
Stuffed peppers with Meat and Bread Crumbs
- 4 large green peppers, stemmed, cored, and seeded
- 1 1/2 lbs. meatloaf mix
- 4 cloves garlic, peeled and minced
- 1 large shallot, peeled and minced
- 1 cup fine bread crumbs
- 1/4 cup grated Parmigiano-Reggiano
- 4 Tbsp. chopped flat-leaf parsley
- 4 large fresh basil leaves, finely chopped
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 28-oz. can tomato sauce, divided
- 2 eggs
- 1 Tbsp. olive oil
- Preheat the oven to 400°F.
- Heat 1 Tbsp. oil in a nonstick skillet over medium heat. Add minced shallot and garlic. Cook for 4 minutes, stirring occasionally until the shallot is translucent. Move off of the heat to cool.
- Combine the meatloaf combo with all the other filling ingredients including the cooled shallot mixture and 1 cup of the tomato sauce. Stuff the peppers all the way to the top.
- Stand the peppers on end in a casserole dish. Bake at 400°F for 20 minutes.
- Reduce the temperature to 375°F and pour the remaining 2 cups of tomato sauce over and around them.
- Continue baking until the inside temperature of the meat reaches 160°, about 40-45 minutes.
- Bring to the table in the casserole dish and serve.