Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted bell pepper & mozzarella stuffed mini meatloafs. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs is something that I’ve loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 3 lb ground beef
- Prepare 1 C mozzarella pearls
- Make ready 1 roasted bell pepper trio(1 pepper–1/3 of each); small dice
- Take 1 head garlic; roasted
- Make ready 1 envelope dried onion soup mix
- Make ready 2 t crushed pepper flakes
- Take 2 eggs
- Make ready 1/2 C breadcrumbs
- Take 1/4 C worcestershire sauce
- Get 1 large pinch kosher salt & black pepper
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. Remove the seeds and the membranes.
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
Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled. To roast bell peppers, start by placing the whole peppers on a greased baking sheet so they're lying on their sides. Wash peppers and cut in half.
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