Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted bell pepper & mozzarella stuffed mini meatloafs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have roasted bell pepper & mozzarella stuffed mini meatloafs using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
- Get 3 lb ground beef
- Take 1 C mozzarella pearls
- Get 1 roasted bell pepper trio(1 pepper–1/3 of each); small dice
- Get 1 head garlic; roasted
- Get 1 envelope dried onion soup mix
- Make ready 2 t crushed pepper flakes
- Prepare 2 eggs
- Take 1/2 C breadcrumbs
- Make ready 1/4 C worcestershire sauce
- Make ready 1 large pinch kosher salt & black pepper
They are as flavorful as they are pretty. Plus, they are so easy to make. In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet.
Steps to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
- Mix all ingredients except mozzarella pearls in a large mixing bowl. Mix well.
- Portion meat into 6, or however many desired, meatloafs. Take half of each portioned loaf and flatten a little with your hands. Place a few mozzarella pearls in the center. Take the other half of the portion, and flatten a little like the first half. Combine flattened portions and press together, keeping the mozzarella in the center, surrounded by meat. Press firmly to compact the loaf and leave no air gaps.
- Place on a sheet tray lined with parchment paper. Bake at 350° for approximately 35 minutes. Make sure mestloaf reaches 155°. Take out of the oven when it reaches 150°, and tent with foil. Allow to rest and carry over cook to 155°
- Variations; Giardenera, giardenera relish, pepperoncini, provolone, pepperoni, swiss, peppercorn melange, ground sausage, oregano, zucchini, fennel, fennel seed, carrots, onion powder, dried minced onionams or garlic, parsley, basil, Italian seasoning, celery seed, celery, marinara, romesco sauce, pancetta, prosciutto, pine nut crust, thyme, rosemary, savory, oregano, marjoram, mint, yellow onion, red onions, shallots, habanero, smoked paprika, applewood seasoning, pepperjack cheese, mushrooms, mustard, goat cheese, eggplant, leeks, ramps, blue cheese, feta, parmesean, romano, gruyere, parmigiano reggiano, raw bell peppers, lawrys, asparagus, capers, pesto, horseradish, tomato, spinach, arugula, sage, balsamic, red wine vinegar or reduction, roasted veggies, corn, preserved lemons, sherry
These oven roasted bell peppers are so easy to make and delicious! What a perfect healthy side dish! I love roasted vegetables, and roasted peppers are no exception! Roasting brings out the best flavor out of vegetables. These roasted peppers have deep caramelized grilled flavor, mmmm!
So that is going to wrap this up for this special food roasted bell pepper & mozzarella stuffed mini meatloafs recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
