Everything is broken except my bones. Among other things, the internet connection at my home is on the fritz. Three people have tried to fix it in as many days, and no dice. So tonight I’m posting live from a coffee shop to bring you these Cajun-style meatloaf stuffed peppers.
Practically everything I do relies on the internet. This makes me wonder, what the heck was I doing 15 years ago? I mean really, how did the world work? I remember getting letters from my grandparents delivered in the mail, so I guess that’s how we communicated. But my, how did I shop and entertain myself?
I would love to say a lack of an internet connection in my home gives me a greater appreciation for things when they do work, but sadly, it doesn’t all that much. I’m accustomed to connecting with whatever I want whenever I want. I expect hot, clean water coming out of my tap. And appliances that wash and dry my dishes and laundry. And other appliances that heat and cool my food. I am so damn spoiled, and I rarely appreciate it.
With that in mind, I’m consciously appreciating my food today. The food we all need to nourish us and the food that, for the privileged like me, is not just nourishment but a true source of enjoyment. How lucky I am.
All my life I have enjoyed stuffed peppers with meat and rice, so enjoying this stuffed pepper recipe that is basically a meatball in a pepper shell rocked my world. Other than the Tabasco, I am not so sure what is so Cajun about the peppers, but pay that no mind. They are delicious.
Two things I find worth mentioning are the baking dishes held quite a bit of liquid by the time the peppers were fully baked, and even though I cooked with lean meat, the bottoms of the dishes seemed overly greasy. Just a heads up.
Serve the peppers alone or with a side of rice. If stuffed peppers are not your favorite meal, you can still enjoy the meatloaf portion of the recipe or make the mixture into meatballs. It really does not matter how you enjoy this food, so as long as you appreciate it as you do. Enjoy!
- 8 bell peppers
- 1 tablespoon olive oil
- 1 small to medium yellow onion
- 2 tablespoons minced garlic
- 2 tablespoons hot red pepper sauce (like Tabasco)
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1/2 cup ketchup, plus additional for topping the peppers once stuffed
- 1 pound ground meat of your choice (beef, turkey, chicken, venison)
- 1/2 pound spicy ground sausage
- 2 large eggs, lightly beaten
- Slice the peppers in half, remove the seeds and membranes, and set them cut-side up in a lightly-oiled baking dish. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the onion and saute until tender, stirring occasionally, about five minutes. Add the garlic and cook one to minutes more.
- Stir in the hot sauce, Worcestershire sauce, cumin, salt, pepper, and nutmeg.
- Reduce the heat to low, stir in the ketchup, and let the mixture simmer for five minutes.
- Remove the mixture from the heat and stir in the ground meat, ground sausage, and lightly beaten eggs.
- Spoon the meat mixture into the prepared pepper shells, then spread a bit of ketchup across the tops of each stuffed pepper..
- Bake the meat loaf stuffed peppers at 350 degrees for 50 to 60 minutes. The meat will be golden brown on top, and the peppers will be soft.
I used two 8 x 8 dishes to bake the peppers as they would not all fit in my 9 x 13 baking dish.
If you have an extra bell pepper or on hand, you can dice it and add 1/2 cup to the meatloaf mixture. Simply saute it with the onion and garlic.
Recipe adapted from Savory Bites by Hollis Wilder.