Stuffed Pepper Meatloaf

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This meatloaf has all of the components of stuffed peppers, and all of the flavors, too! Folks, this isn’t your Mother’s meatloaf.
Stuffed Pepper Meatloaf
It’s that time of year when garden’s are bursting with fresh veggies, and I don’t know about you,  but I have been cooking with them constantly!  We must remind ourselves while we are sweltering in the heat and humidity now, that in like 4 short months we could be up to our apron strings in snow drifts! (at least where I live!!)  One of my favorite things to freeze from the garden for use all season long is bell peppers.

This meatloaf is one of my kids’ favorites!

Stuffed Pepper Meatloaf - An Affair from the Heart
When I was growing up I HATED meatloaf. Something about that hamburger all pressed together with bread and ketchup slathered on and baked…baked ketchup?
Now I will say that I was one of those kids that ate pretty much everything growing up, but in those days you had to…or at least we had to… but either way I send a BIG thank you to my parents for being like that, you might not know what you re missing if it “just looks weird.”
(Thanks, Mom and Dad!!)

I LOVED stuffed peppers growing up. That was one of my Dad’s favorite meals, I was always excited when my Mom made them. So, I have incorporated that same taste into a meatloaf, and boy, is it a piece of cake…err…I mean, loaf?…. to make!

We always have this with baked potatoes (your oven is already on!) and green beans — yes, I am a creature of habit, but I like what I like!
Stuffed Pepper Meatloaf
Overhead image of Stuffed Pepper Meatloaf on a white platter
4.50 from 2 votes
Print Recipe

Stuffed Pepper Meatloaf

This meatloaf has all of the components of stuffed peppers, and all of the flavors, too! Folks, this isn't your Mother's meatloaf.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Additional Time40 minutes
Total Time2 hours 20 minutes
Cuisine: American
Keyword: Stuffed Pepper Meatloaf
Servings: 6 -8
Calories: 303kcal
Author: An Affair from the Heart -


  • 2 pounds lean ground beef
  • 1 cup of instant rice
  • 1 egg
  • 1 14.5 ounce can of diced tomatoes (undrained)
  • 1 large bell pepper cut into rings or slices
  • salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Combine ground beef, rice and egg to make into a "loaf." Season with salt and pepper. Place into your baking dish of choice, sprayed with non-stick cooking spray. (I typically make this in a covered roaster pan. There is some excess juice from the tomatoes, The juice has bubbled over in a loaf pan for me)
  • Pour the undrained can of tomatoes over the meatloaf. Place the pepper rings over the top, sprinkle with a little more salt and pepper, cover either with the dish's lid or with foil and bake for 90 minutes.


Serving: 1g | Calories: 303kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 124mg | Sodium: 173mg | Fiber: 1g | Sugar: 1g

Love stuffed peppers like us? Here are some of the other ways I make them:

Stuffed Pepper Skillet

Stuffed Pepper Skillet

"Stuffed Pepper" Meatballs

Stuffed Pepper Meatballs

Stuffed Pepper Casserole

Stuffed Pepper Casserole

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  1. I made stuffed peppers today in preparation for tomorrow. Wish I had seen these recipes today. I remember your mother well. I was a little girl starting primer when your mother was in the eighth grade, and I grew up knowing her. What a wonderful lady!

    1. Fred – the rice is what holds it together. A traditional meatloaf uses breadcrumbs. I’m assuming she’s watching her carbs, so that wouldn’t help? Brown rice is a healthier option, and there isn’t much in the recipe once you divide it per serving. No, no cooking it first. Use brown instant rice. I hope that helps!

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