Name: Meatloaf Stuffed Peppers with Mashed Potatoes
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 4 bell peppers; 1 lb ground beef; ½ cup onion, diced; ½ cup breadcrumbs; ⅓ cup ketchup; 1 egg; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1 teaspoon salt; ½ teaspoon black pepper; 2 ½ pounds russet potatoes, peeled and diced into 1-inch cubes; ½ cup water; ½ teaspoon garlic powder (for mashed potatoes); ½ teaspoon onion powder (for mashed potatoes); ¼ cup sour cream; 2 to 3 tablespoons butter

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Meatloaf Stuffed Peppers with Mashed Potatoes is a hearty, comforting dinner that’s both easy to make and full of flavor. This dish combines tender bell peppers stuffed with a savory meatloaf mixture, cooked to perfection in a slow cooker, and served with creamy mashed potatoes. It’s a complete meal that’s perfect for busy days, offering rich flavors and minimal cleanup.

Why You’ll Love This Recipe

This recipe is a true one-pot meal, packed with comfort and flavor. The slow cooker does all the hard work, cooking the meatloaf-stuffed peppers until they’re tender and juicy, while infusing the potatoes with savory goodness. The mashed potatoes, rich with butter and sour cream, are the perfect complement to the stuffed peppers, making this a complete and satisfying meal. It’s a simple yet delicious dish that’s sure to become a family favorite, especially with its minimal preparation and cleanup. Meatloaf Stuffed Peppers with Mashed Potatoes

Ingredients

For the Stuffed Peppers:

4 bell peppers
1 lb ground beef
½ cup onion, diced
½ cup breadcrumbs
⅓ cup ketchup
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper

For the Mashed Potatoes:

2 ½ pounds russet potatoes, peeled and diced into 1-inch cubes
½ cup water
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup sour cream
2 to 3 tablespoons butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cut off the tops of the bell peppers and remove the seeds. Discard the tops and seeds.
In a medium bowl, combine the ground beef, diced onion, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, dried parsley, salt, and black pepper. Mix until well combined.
Stuff the mixture into each bell pepper, dividing it evenly among the peppers. Set aside.
Line the bottom of the slow cooker with the cubed potatoes, ensuring they form an even layer. Add ½ cup water and sprinkle with garlic powder and onion powder.
Place the stuffed peppers on top of the potatoes and cover the slow cooker with the lid. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours. The potatoes are done when fork-tender.
Once cooked, use tongs to carefully remove the peppers from the slow cooker. Tip each pepper over to drain out any fat and discard it. If desired, place the stuffed peppers in a small baking dish, top with ketchup, and broil for 2-3 minutes for a crispy finish.
Meanwhile, mash the potatoes (there’s no need to drain the liquid). Add sour cream and butter, then continue mashing until smooth and creamy. Season with salt and pepper to taste.
Serve the meatloaf-stuffed peppers with mashed potatoes.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 servings

Variations

Add Cheese: Sprinkle shredded cheese over the stuffed peppers before broiling for a cheesy, melted topping.
Use Ground Turkey: For a leaner version, substitute ground beef with ground turkey.
Vegetarian Option: Swap the meat for lentils or plant-based ground “meat” to create a vegetarian version of this dish.
Spicy Kick: Add some diced jalapeños to the meatloaf mixture for a little heat.
Extra Veggies: Mix in diced carrots, zucchini, or mushrooms into the meatloaf filling for added flavor and texture.

Storage/Reheating

Storage: Leftover stuffed peppers and mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish can be frozen for up to 3 months. For best results, freeze the stuffed peppers and mashed potatoes separately. Reheat in the microwave or oven until fully warmed.
Reheating: To reheat, warm the stuffed peppers and mashed potatoes in the microwave or in a covered dish in the oven at 350°F (175°C) for 20-25 minutes.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prep the stuffed peppers and mashed potatoes ahead of time. Simply store the prepared peppers in the fridge until you’re ready to cook. Assemble the potatoes and peppers in the slow cooker when ready to cook.

2. Can I use a different type of meat for the filling?

Yes, ground turkey or chicken would work well as substitutes for the ground beef in the meatloaf filling.

3. Can I cook this recipe on low heat?

Yes, if you cook on LOW for 6-7 hours, the stuffed peppers and potatoes will cook slowly and become tender. Just ensure the potatoes are fork-tender before serving.

4. Do I need to drain the fat from the ground beef?

It’s recommended to drain the excess fat from the ground beef after cooking to ensure a leaner, healthier dish.

5. Can I use pre-made mashed potatoes for a shortcut?

Yes, if you’re short on time, you can substitute with store-bought mashed potatoes, though homemade mashed potatoes will add a fresher, creamier touch.

6. How can I add more flavor to the mashed potatoes?

For extra flavor, consider adding roasted garlic or grated Parmesan cheese to the mashed potatoes before serving.

7. Can I freeze this meal?

Yes, both the stuffed peppers and mashed potatoes freeze well. Freeze them separately, and reheat them in the microwave or oven when ready to serve.

8. How do I prevent the peppers from becoming too soft in the slow cooker?

Make sure to remove the peppers once they’re fully cooked. If you’re concerned about them becoming too soft, you can broil them for a few minutes after cooking to give them a firmer texture.

9. Can I substitute a different type of potato for the mashed potatoes?

Russet potatoes work best for mashing, but you can substitute with Yukon Gold potatoes for a creamier, richer texture.

10. Can I stuff the peppers with other ingredients?

Yes, you can add vegetables like mushrooms, carrots, or spinach to the meatloaf filling to add more flavor and texture.

Conclusion

Meatloaf Stuffed Peppers with Mashed Potatoes is a simple yet comforting meal that’s perfect for busy nights. The slow-cooked stuffed peppers are tender and packed with flavor, while the creamy mashed potatoes are the perfect side dish. It’s an easy, one-pot meal that requires minimal prep and cleanup, making it a go-to recipe for any home cook looking for a hearty, satisfying dinner. Enjoy the ultimate comfort food experience with this tasty recipe!