How to make it

  • Melt butter in a heavy skillet. Add onion, bell pepper, and garlic and saute until they are softened. Stir in the black pepper, cayenne, salt, and cumin, and saute 2 or 3 minutes more. Place the vegetables in a large bowl. Add remaining ingredients (except milk) and mix well with your hands. The mixture should feel quite moist but not soupy. If it is too dry, add milk, a tablespoons at a time until consistency is right.
  • Spoon uncooked meat mixture into the peppers. Place peppers in a greased baking dish with a 1/4 cup of beef stock or water in the bottom. Bake 40 minutes at 350, then 10 minutes more at 400. Baste with pan juices, then BBQ sauce in the last few minutes and top with a sprinkling of shredded cheese; return to oven to melt cheese.
  • *this can also be made just as a meatloaf. Omit the pepper "shells" and simply mound the meat into a 9x5 loaf pan. Bake, uncovered, at 350ºF for 40 minutes. Raise oven temperature to 400ºF and bake another 20 to 30 minutes. If you wish, brush with barbecue sauce the last 10 minutes of cooking.
  • *the juices at the bottom of the pan are excellent over the peppers once they've been defatted.
Baked as loaf.   Close

Reviews & Comments 2

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    " It was excellent "
    fishtrippin ate it and said...
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    " It was excellent "
    shibattou ate it and said...
    These are good. Couldn't eat them every night, but they are a real good change of pace meal. High 5...
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