Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted bell pepper & mozzarella stuffed mini meatloafs. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Roasted bell peppers are seasoned with olive oil, garlic, oregano, and crushed red peppers. Roasting really brings out their unique flavor. Look at these gorgeous, colorful peppers!
Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. 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
- Prepare mozzarella pearls
- Get roasted bell pepper trio(1 pepper–1/3 of each); small dice
- Get garlic; roasted
- Get dried onion soup mix
- Take crushed pepper flakes
- Make ready eggs
- Take breadcrumbs
- Get worcestershire sauce
- Prepare large pinch kosher salt & black pepper
Place the bell peppers onto a baking sheet. Turn the peppers once halfway through to ensure even cooking. Pan-roasted peppers is a simple and delicious side dish recipe that will complement any meal. Cooking bell peppers brings out their sweetness and makes them very tender.
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
Roasted Peppers and Onions are a great standby to add to your favorite meals. Start slicing the bell peppers and onions. The onions will shrivel up more than the peppers. I'd been wanting to roast my own peppers for years, but never had. I'd always loved roasted peppers, be they red, green, or yellow.
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