Meatloaf Stuffed Peppers

Ingredients

• 4 medium bell peppers, cored, seeded and tops removed, any color
  
• 1 tablespoon extra-virgin olive oil
  
• 1 small bell pepper, chopped
  
• 1 medium onion, chopped
  
• ½ cup tomatoes, chopped
  
• 2 tablespoons Worcestershire sauce
  
• ¾ pound ground beef (80/20)
  
• ½ cup gluten-free breadcrumbs
  
• 1 large egg
  
• 3 tablespoons marinara sauce plus more for topping and serving
  
• 1 teaspoon kosher salt, divided
  
• ½ teaspoon black pepper, divided
  

Directions

1. Preheat oven to 350 degrees. Place medium sized bell peppers in a casserole dish or a muffin tin. (I used a muffin tin to keep the peppers standing up). Bake for ten minutes, remove from oven and set aside.
   
2. Meanwhile, heat oil in skillet over medium heat. Sauté chopped peppers, onions, and tomatoes until translucent, about 10 minutes. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Mix in 2 tablespoons Worcestershire sauce and off the heat. Set aside and cool slightly.
   
3. In a large mixing bowl combine ground beef, breadcrumbs, egg, 3 tablespoons marinara sauce, remaining salt and pepper, and cooled sautéed vegetables. Spoon meatloaf mix into prepared peppers. Top each pepper with marinara sauce and bake in 350 degree oven for 1 hour. Serve stuffed peppers on a bed of marinara sauce.
   

Note: This recipe can easily be made ahead. To reheat, preheat the oven to 375 degrees. Add water to the bottom of the dish you are using to reheat. Place the peppers on top of the water and cover the dish with aluminum foil. Bake in oven for 30 minutes. Remove foil and reheat for an additional 20 minutes or until juices bubble through and edges of peppers are crisp.

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