15
Apr
12

meatloaf pepper poppers

  Stuffed mini peppers.

There is many directions this recipe could have gone. With the mini peppers, instead of large green peppers, some kind small bite meal was in order.

IMG_2838

Since I had some ground beef, sort of a meatloaf stuffing came to mind.

About 1/2 an onion finely chopped, hmmm.. a bit of fat, a slice of bacon would be good for juicy flavor as the pepper would encase the beef while cooking… bread crumbs… no.. due to the size of the peppers, finely  chop the bacon onion and a bit of garlic, processed in the mini chopper.

 

IMG_2835IMG_2836

Ok …now I should season the meat due to the small size that each meatloaf inside the pepper would be.

Also cheese come to mind specifically some American cheese that I have , perhaps not though, I didn’t want them too gooey… now I’m thinking of sort of a chilies rellenos  style.. I could blister, skin and stuff the peppers with cheese and meat mixture and coat and fry them… maybe another day. I want to stick with the mini meatloaf theme.

Back to the seasonings, a shard of cinnamon, whole allspice, peppercorns, clove,(grind or smash them to powder) hot red pepper flakes,

celery cumin, and caraway seed.IMG_2840

add to the beef with the onion mixture and refrigerate while processing the peppers.

With a sharp small paring knife slice off the top and gently cut out the ribs and seeds.

 

 

IMG_2843 IMG_2845

(looks like the planet killer from star trek… maybe not)

Now I have to have a oven proof container to hold the minis… Details…details…

The rectangular blue corning ware one will do…

IMG_2846

In goes the meat mix, I used the stem end of a spoon as a shovel to fit into the pepper to avoid air pockets when filling with the meat. I thought of a bread crumb topping…

 IMG_2848

 

 IMG_2849

about 350 – 375 degrees for about 20-25 minutes.

I let them cool to room temp for tasting.

IMG_2851Not bad, the amount of spices need to be increased.

The peppers are still crunchy and held the juices of the meat within.

Even better after refrigerated as in a regular meat loaf…

BUT WAIT…

a sauce ? Over the top of them?  could they be possibly be cooked in a tomato based sauce ? Would they hold together?

for now not!


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