MEATLOAF STUFFED BELL PEPPER RECIPES

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool. 
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. 
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing. 

Steps:

• Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
• In a large bowl, combine all remaining ingredients except marinara sauce.
• Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
• Pour one cup of water in the Instant Pot and insert the steam rack.
• Place peppers onto rack and divide marinara sauce in the top center of each pepper.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
• When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
• (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
• Carefully remove the peppers, garnish with additional chopped parsley and serve warm.