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THE BEST STUFFED PEPPERS Meatloaf Peppers NO RICE and LOW CARB
#catherinesplates #meatloaf #stuffedpeppers #lowcarb #groundbeefrecipe
Recipe: https://catherinesplates.com/the-best-meatloaf-stuffed-peppers/
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0:00
It's dinner time and I am getting ready
0:02
to make meatloaf stuffed bell peppers.
0:06
What's great about this recipe is it's
0:09
meatloaf stuffed in a bell pepper and
0:11
it's not like a ground beef rice
0:13
mixture. So, there's going to be very
0:15
low carb recipe for this. Now, the first
0:18
thing you want to do is just lay some
0:20
bacon on your sheetpan. I'm going to pop
0:22
it in my oven at 425. Let that cook
0:25
until it's nice and crispy and golden
0:27
brown. It is a meatloaf and you know
0:30
generally people top of their meatloaf
0:32
with bacon. So we're going to have it
0:33
cooked first. So this will take about 15
0:37
to 18 minutes to get to that. So we're
0:39
going to go ahead and start with that
0:40
first and then we're going to go on to
0:42
these bell peppers. I brought a large
0:46
pot of water to a boil because I want to
0:48
par cook the peppers so they're nice and
0:51
tender once they're cooked through the
0:53
recipe. So I've already washed off the
0:56
bell peppers. Now, what's great about
0:57
this recipe is you can use any color
0:59
bell pepper that you like. You can use
1:01
the red, the yellow, or the orange, but
1:02
I love the green bell peppers are always
1:05
my first choice. So, I'm going to cut
1:08
through the stem and all the way to the
1:10
other end of the pepper lengthwise
1:12
because that's how I like them.
1:15
Now, if you just want to cut off the top
1:18
and then have it like that, that's
1:21
totally fine. I would just cut off a
1:23
little bit of the bottom there so it
1:24
stands up better. I like to do them the
1:27
long way. And then you're just going to
1:29
go in, you're going to take out all that
1:30
membrane
1:32
and the seeds.
1:34
Pull out what you don't like in there.
1:36
And then just take your pepper, lay it
1:38
on the board, give it a tap, and that
1:41
will pull out all the extra seeds in
1:43
there.
1:45
I'm using three bell peppers today.
1:48
There we go. Now, you don't need a lot
1:51
of boiling water, just a couple of
1:52
inches. I'm going to put in some salt
1:55
because I do want to flavor my peppers
1:57
just a little bit. About half a
2:00
teaspoon. Stir that in. These peppers
2:03
won't cook very long. We're going to put
2:04
them in. Now, as you're putting the
2:07
peppers in, you want to make sure that
2:10
they are full of water. So, if they're
2:11
just floating on the the water, like
2:13
this one here, tilt it. Make sure it
2:16
fills up with water so it gets all the
2:17
way down to the bottom. The whole pepper
2:20
softens up. We're only going to put
2:21
these in for about 3 to 5 minutes and
2:24
then we're going to remove them.
2:27
Now I'm going to turn off my burner and
2:30
then I'm going to spray a baking dish.
2:31
This is a like an 8 by1 11. So it'll
2:34
hold my six peppers. So if you got a lot
2:36
of peppers and you're doubling the
2:37
recipe, I'd go to a 9 by13.
2:40
Now I'm just going to coat it with some
2:42
non-stick cooking spray.
2:45
And then I'm going to remove the
2:46
peppers, pat them dry, and then put them
2:49
in the baking dish. Now, just be careful
2:51
because you don't want to bust open your
2:53
peppers there. Split them. All right,
2:55
we're going to make that meatloaf
2:57
mixture for inside the peppers.
3:00
Our bacon is done. So, I'm going to pull
3:01
it out and just set it on the stove top.
3:05
So, I'm just going to remove the bacon,
3:07
place it onto a plate that's lined with
3:09
some paper towels. That'll help drain
3:11
the bacon.
3:14
Can y'all smell that?
3:16
Y'all like my shirt? My husband said I'm
3:19
salty. Doesn't he always say he's salty?
3:22
Any
3:24
>> the reason you're salty, too.
3:27
>> We're both salty.
3:30
All right. In a medium bowl, I have one
3:33
pound of ground beef. Now, to that, I'm
3:36
going to add in some minced onion or
3:40
diced, whatever you like. I'm going to
3:43
do all of that. I'm going to add in one
3:46
teaspoon of minced garlic.
3:49
I'm going to crack in two eggs.
3:52
That'll help bind everything together.
3:59
Here we go.
4:02
We'll get that cleaned up. We're going
4:04
to add in 1/4 cup of ketchup.
4:10
Actually, y'all, I think that's a third
4:11
of a cup.
4:14
I'm going to shred up about half a cup
4:17
of cheddar cheese.
4:21
Cheese got warm waiting on me. We're
4:24
going to get it all out of there. Look
4:26
at that. Yeah. Guess where that's going.
4:29
There it is. Into our bowl.
4:33
Hang on to your grater. Some Parmesan
4:35
cheese. Probably about a couple ounces.
4:40
Oo, that smells good. M. Can y'all smell
4:43
that?
4:46
All right, I still need a binder and
4:48
some seasonings. I'm going to be adding
4:50
in some almond flour. This will kind of
4:52
help hold everything together with the
4:54
eggs and the cheese. This is a meatloaf,
4:58
so we're not going to put rice into
4:59
here. Now, if you want to put rice into
5:01
here, that's a whole another recipe, and
5:03
I have lots of stuffed pepper recipes
5:05
using the rice. What I'm going to do is
5:08
combine this all together.
5:11
until we get a nice mixture. Who was I
5:14
kidding?
5:15
Let me go clean my hand.
5:20
Since I did not add any seasonings to
5:22
this,
5:24
I'm going to have my husband come over
5:26
here from behind the camera and help me
5:28
get some seasonings into here since my
5:30
hands are
5:32
>> garlic powder.
5:33
>> Garlic powder. All right. Just sprinkle
5:35
it on in
5:37
a good amount.
5:39
That looks good, y'all. Anywhere like
5:41
around a half a teaspoon of garlic
5:42
powder. That'll help with that garlic
5:45
that's in there. Enhance it more. We got
5:49
some
5:50
>> onion powder.
5:52
>> All right. Going to get that in there.
5:54
Things happen in your kitchen. That's
5:56
good. Yeah, that'll enhance that onion
6:00
that went in. Now, look at this
6:02
ingredient here, you guys.
6:04
>> Chili powder.
6:06
>> Yeah, my husband's happy.
6:08
We're going to liven up this flavor in
6:11
this meatloaf here. Oh, keep going.
6:13
>> You want more?
6:14
>> A little bit more.
6:15
>> There we go. That's good. And then we're
6:17
going to put in some black pepper. Nice
6:20
big pinch. And then we're going to go in
6:22
liberally with some salt. All right,
6:24
y'all. What do y'all think? Low carb.
6:26
This is for all you low carbies out
6:28
there. Now, if you don't have the almond
6:30
flour, you can put regular flour in
6:32
there. It's a nice binder that we got
6:35
going on here. Look at that. Yeah,
6:37
that'll help hold up into those peppers.
6:40
I'm going to push it down, get it nice
6:42
and smooth in the bowl, and then I'm
6:44
just going to divide it into six pieces
6:47
here.
6:49
That way, we'll know what portion we're
6:51
going to put into each pepper. So, I'm
6:53
going to go in with the spoon. I'm going
6:54
to take in one of those divided portions
6:57
here, put it into the pepper. I'm going
7:01
to get all inside of there, pushing into
7:04
the grooves.
7:08
That was just the ghost.
7:10
>> We think it is. You can kind of mound
7:12
it.
7:15
All right. Here's the last one. Oh, look
7:18
at all that. That cheese is going to
7:20
melt on in there. I'm going to take some
7:23
shredded cheese.
7:25
Put a nice little mound right on top.
7:28
Squish it in.
7:30
Squish it in.
7:35
This is just cheddar cheese. Now,
7:37
remember that crispy, delicious, golden
7:40
bacon that we made? We're going to put
7:43
slices on top. So, I'm just going to
7:46
take a piece, break it in half, put it
7:49
right on top of the cheese.
7:51
There we go. Oh my goodness, you guys.
7:53
How does that look? I've got my oven
7:55
preheated at 400°.
7:58
We're going to bake this for 40 to 45
8:01
minutes until that meatloaf is cooked
8:04
through in the center. Oh my goodness,
8:06
you guys. I'm going to come back. I'm
8:07
going to give this a try for you. Now,
8:08
just remember if your oven was already
8:10
preheated for the bacon, you're golden.
8:12
Just turn it down to 400. All right,
8:15
I'll be back. Look at this meatloaf
8:18
stuffed peppers. I put a little bit of
8:21
green onion across the top to give it a
8:23
pop of color for you. I'm going to pop
8:26
one out of there. Put it on a plate.
8:28
Let's give it a try. Now, at the 45minut
8:31
mark, I went inside the meatloaf with a
8:34
meat thermometer and I just gave it a
8:36
check and made sure that it was at least
8:38
over 165. So that way it was completely
8:41
done. Look at this.
8:45
Look at that.
8:48
Let's cut it open.
8:52
Look at that.
8:54
M Thomas can't wait for this one.
9:04
M.
9:06
That is delicious.
9:09
That pepper. It is so tender and it's
9:12
full of flavor.
9:16
There's that meatloaf mixture.
9:22
Spot on. That is delicious.
9:29
All right, you guys. That is a double
9:31
thumbs up on this one. Almost tripped
9:33
over my dog again every day.
9:37
All right,
9:39
who's making this one? You don't need
9:41
rice.
9:43
That is delicious.
9:46
That meatloaf mixture.
9:51
M.
9:55
All right, you guys. Let me know what
9:58
you think.
10:00
I have lots of other different types of
10:02
stuffed peppers out there also using
10:04
chicken fajitas. They're all out there.
10:07
I've even done them in the crock pot, in
10:09
the oven, on a pot. They're all out
10:12
there. All right, you guys. I'll see
10:14
y'all on the next episode. Bye.
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