• 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.