- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 pound ground beef
- 1/2 pound ground turkey
- 2 slices white bread, cut into cubes
- 1 (28-ounce) can crushed tomatoes with basil
- 2 cloves garlic, minced
- 1 egg
- 1 small onion, chopped
- 1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
- A few dashes Worcestershire sauce
- A few dashes hot sauce
- Salt and freshly ground black pepper
- 1 tablespoon oil
- Vegetable oil, for frying
Preheat oven to 400 degrees F.
Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper.
In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper.
Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil.
Saute meatloaf rings on both sides until golden brown, about 5 minutes per side.
Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes.
Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F.
Drop sage leaves into oil and fry until golden, 1 to 2 minutes.
Garnish meatloaf rings with fried sage leaves.