The first time I attempted to make stuffed peppers, it was a total fiasco. The peppers were undercooked, the filling a bland, mushy mess. It’s honestly a miracle I didn’t give up on cooking altogether. But, you know what? I’m not one to back down from a culinary throwdown, even if it’s against my own kitchen disasters. So, I rolled up my sleeves and started from scratch. That’s when this Maple Bourbon Bacon-Wrapped Meatloaf Stuffed Peppers recipe was born. It’s comfort food with a capital ‘C’—the kind that makes you feel all warm and fuzzy inside.
It’s a recipe that’s close to my heart, not just because it’s ridiculously delicious, but because it’s something my mom would’ve loved. She was all about bold flavors and hearty meals. And trust me, this dish delivers. It’s the ultimate hug-in-pepper-form, perfect for those chilly evenings when you need a little extra comfort. So, let’s get cooking!
Table of Contents
Ingredients
Now, about those ingredients… I always say, the best dishes start with the best ingredients. Here’s what you’ll need:
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground beef (I mean, go for the good stuff, grass-fed if you can)
- 1/2 lb ground pork (adds just the right amount of richness)
- 1/3 cup breadcrumbs (or panko if you’re feeling fancy)
- 1/4 cup milk (any kind will do)
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp maple syrup (the real deal, please)
- 2 tbsp bourbon (don’t skimp on this—it’s key)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 8 slices bacon
- BBQ sauce for glazing (your favorite brand will work wonders)
Instructions
Alright, here we go. And remember – if I can do this after my epic failures, so can you.
- Preheat your oven to 375°F. This step is crucial—don’t forget it like I did that one time.
- In a large bowl, soak the breadcrumbs in milk until absorbed. This little trick keeps the meatloaf moist.
- Add the ground beef, ground pork, egg, onion, garlic, maple syrup, bourbon, Worcestershire sauce, smoked paprika, salt, and pepper to the breadcrumb mixture. Mix until just combined—overworking it can lead to tough meatloaf.
- Wrap each pepper with two slices of bacon. I learned this the hard way: start from the bottom so the ends tuck in nicely at the top.
- Stuff each bacon-wrapped pepper with the meatloaf mixture. Don’t be shy; pack it in there so you get a nice, dense filling.
- Place the stuffed peppers in a baking dish and bake for 45-55 minutes. You’re looking for that sizzle when it hits the pan and a heavenly smell wafting through the kitchen.
- During the last 15 minutes of baking, brush the bacon with BBQ sauce. This gives that sticky, caramelized glaze we all love.
- Once done, let the peppers rest for a few minutes. I know it’s hard to wait, but trust me, it’s worth it.
Tips & Tricks
Okay, a few pearls of wisdom I’ve picked up (learned this the hard way):
- (Game changer!) If you don’t have bourbon on hand, whiskey or even dark rum can add that depth of flavor.
- (Trust me on this) Let your meatloaf mix rest for about 10 minutes before stuffing the peppers. It marries the flavors beautifully.
- For a smokier kick, try adding a bit of chipotle powder to the meatloaf mix.
FAQ
Got questions? I’ve got answers (and if I don’t, we’ll figure it out together).
Q: Can I use turkey bacon instead of regular bacon?
A: Absolutely! Turkey bacon can be a lighter alternative, just keep an eye on it as it might cook faster than regular bacon.
Q: What if I don’t like bourbon?
A: No problem! You can skip the bourbon, but you might want to add a splash of non-alcoholic vanilla extract for that hint of sweetness and depth.
Q: Can I make this ahead of time?
A: You bet! Assemble the stuffed peppers, cover them, and refrigerate. When you’re ready to eat, just bake them as instructed. They might need an extra few minutes in the oven if they’re coming straight from the fridge.
Now, let’s wrap this up with a little cultural story. This dish may not have a fancy origin or a secret family recipe passed down through generations, but it does have a story. It’s a story of trial and error, of the blend of American comfort food and a splash of Kentucky charm with that bourbon. It’s about making something out of nothing, and turning a kitchen disaster into a dish that friends ask for by name. When you take that first bite, remember that it’s more than just food—it’s a journey, a lesson, and a story all in one.
So, there you have it, folks—the ultimate comfort food to warm your soul and impress your taste buds. Whether it’s for a cozy dinner at home or a showstopper for guests, this recipe is sure to satisfy. Now go ahead, give it a try, and make some delicious memories of your own!
Maple Bourbon Bacon-Wrapped Meatloaf Stuffed Peppers
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp maple syrup
- 2 tbsp bourbon
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 8 slices bacon
- BBQ sauce for glazing
Directions:
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Preheat oven to 375°F.
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Soak the breadcrumbs in milk until absorbed.
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Combine ground meats, egg, onion, garlic, maple syrup, bourbon, Worcestershire sauce, smoked paprika, salt, and pepper with the breadcrumb mixture.
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Wrap each pepper with two slices of bacon.
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Stuff each bacon-wrapped pepper with the meatloaf mixture.
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Bake the stuffed peppers in a dish for 45-55 minutes.
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Brush the bacon with BBQ sauce during the last 15 minutes of baking.
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Let the peppers rest for a few minutes after baking.