Pan Fried Meatloaf in Tricolor Peppers

Ingredients

• 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

Directions

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.