Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted bell pepper & mozzarella stuffed mini meatloafs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is something which I have loved my entire life.
How to Roast Bell Peppers - Easy methods for cooking and charring bell peppers for a rich smoky flavor, from stovetop to oven to grill. Roasted bell peppers are tender, smoky, and delicious. They add flavor and texture to a variety of dishes and sauces.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
- Get ground beef
- Make ready mozzarella pearls
- Take roasted bell pepper trio(1 pepper–1/3 of each); small dice
- Make ready garlic; roasted
- Prepare dried onion soup mix
- Prepare crushed pepper flakes
- Prepare eggs
- Take breadcrumbs
- Prepare worcestershire sauce
- Prepare large pinch kosher salt & black pepper
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. These oven roasted bell peppers are so easy to make and delicious! What a perfect healthy side dish!
Instructions 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
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! Homemade roasted peppers taste so much better than the roasted red peppers from a jar! Wash peppers and cut in half.
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