Stuffed Pepper Loaf – a delicious recipe with green pepper, eggs, milk, cheddar cheese, ketchup, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove top and seeds from green pepper; cut in half lengthwise. In a large saucepan, cook the pepper halves in boiling water for 5 minutes or until crisp-tender; set aside. In a large bowl, beat eggs. Add the next seven ingredients. Crumble beef over mixture and mix well. Stuff pepper halves with some of the meat mixture. Pat half of the remaining meat mixture into an ungreased 9x5-in. loaf pan. Arrange pepper halves, stuffed side down, over meat mixture. Cover with remaining meat mixture. Bake, uncovered, at 350u00b0 for 1 hour. Cover and bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160u00b0; drain. Let stand 10 minutes before slicing.
745
kcal
Calories
56
g
Fat
7
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 small green pepper, 2 eggs, 1/2 cup milk, 1/2 cup shredded sharp cheddar cheese, and more.
Yes, Stuffed Pepper Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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