Recipe courtesy of Sunny Anderson
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Pan Fried Meatloaf in Tricolor Peppers
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 pound ground beef
  • 1/2 pound ground turkey
  • 2 slices white bread, cut into cubes
  • 1 (28-ounce) can crushed tomatoes with basil
  • 2 cloves garlic, minced
  • 1 egg
  • 1 small onion, chopped
  • 1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
  • A few dashes Worcestershire sauce
  • A few dashes hot sauce
  • Salt and freshly ground black pepper
  • 1 tablespoon oil
  • Vegetable oil, for frying

Directions

Preheat oven to 400 degrees F.

Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.

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