Description
This Slow Cooker Meatloaf Stuffed Peppers and Mashed Potatoes recipe is a hearty and flavorful dish that is easy to prepare and perfect for a family dinner. The combination of tender bell peppers stuffed with a savory meatloaf mixture, served alongside creamy mashed potatoes, creates a satisfying meal that is sure to be a hit with everyone at the table.
Ingredients
For the Stuffed Peppers:
- 4 bell peppers
- 1 lb. ground beef
- 1/2 cup onion
- 1/2 cup breadcrumbs
- 1/3 cup ketchup
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
For the Mashed Potatoes:
- 2 1/2 pounds russet potatoes, peeled and diced into 1 inch cubes
- 1/2 cup water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup sour cream
- 2 to 3 tbsp butter
Instructions
- Cut off the tops of the bell peppers and remove any seeds inside, discard tops and seeds. In a medium bowl, combine ground beef, diced onion, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, dried parsley, salt, and black pepper. Mix well and fill bell peppers with the mixture.
- Line the bottom of the slow cooker with cubed potatoes, add water, garlic powder, and onion powder. Place stuffed peppers on top of the potatoes, cover, and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
- Remove peppers and drain any fat. Optionally, top peppers with ketchup and broil for 2 to 3 minutes. Meanwhile, mash the cooked potatoes with sour cream, butter, salt, and pepper until smooth.
- Serve the stuffed peppers with mashed potatoes and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 727 kcal
- Sugar: 14g
- Sodium: 499mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 2g
- Carbohydrates: 78g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 145mg
