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How to Roast Bell Peppers - Easy methods for cooking and charring bell peppers for a rich smoky flavor, from stovetop to oven to grill. Roasted bell peppers are tender, smoky, and delicious. They add flavor and texture to a variety of dishes and sauces.
To begin with this recipe, we must prepare a few components. You can have roasted bell pepper & mozzarella stuffed mini meatloafs using 10 ingredients and 4 steps. Here is how you can achieve that.
Ingredients of Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
- Take 3 lb ground beef
- Prepare 1 C mozzarella pearls
- Prepare 1 roasted bell pepper trio(1 pepper–1/3 of each); small dice
- Prepare 1 head garlic; roasted
- Take 1 envelope dried onion soup mix
- Make ready 2 t crushed pepper flakes
- Take 2 eggs
- Make ready 1/2 C breadcrumbs
- Get 1/4 C worcestershire sauce
- Prepare 1 large pinch kosher salt & black pepper
In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet. Wash peppers and cut in half. Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
Step by step To Make Roasted Bell Pepper & Mozzarella Stuffed Mini Meatloafs:
- Mix all ingredients except mozzarella pearls in a large mixing bowl. Mix well.
- Portion meat into 6, or however many desired, meatloafs. Take half of each portioned loaf and flatten a little with your hands. Place a few mozzarella pearls in the center. Take the other half of the portion, and flatten a little like the first half. Combine flattened portions and press together, keeping the mozzarella in the center, surrounded by meat. Press firmly to compact the loaf and leave no air gaps.
- Place on a sheet tray lined with parchment paper. Bake at 350° for approximately 35 minutes. Make sure mestloaf reaches 155°. Take out of the oven when it reaches 150°, and tent with foil. Allow to rest and carry over cook to 155°
- Variations; Giardenera, giardenera relish, pepperoncini, provolone, pepperoni, swiss, peppercorn melange, ground sausage, oregano, zucchini, fennel, fennel seed, carrots, onion powder, dried minced onionams or garlic, parsley, basil, Italian seasoning, celery seed, celery, marinara, romesco sauce, pancetta, prosciutto, pine nut crust, thyme, rosemary, savory, oregano, marjoram, mint, yellow onion, red onions, shallots, habanero, smoked paprika, applewood seasoning, pepperjack cheese, mushrooms, mustard, goat cheese, eggplant, leeks, ramps, blue cheese, feta, parmesean, romano, gruyere, parmigiano reggiano, raw bell peppers, lawrys, asparagus, capers, pesto, horseradish, tomato, spinach, arugula, sage, balsamic, red wine vinegar or reduction, roasted veggies, corn, preserved lemons, sherry
These oven roasted bell peppers are so easy to make and delicious! What a perfect healthy side dish! I love roasted vegetables, and roasted peppers are no exception! Roasting brings out the best flavor out of vegetables. These roasted peppers have deep caramelized grilled flavor, mmmm!
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