Pan Fried Meatloaf in Tricolor Peppers

Ingredients

• 28 ounce canned tomatoes with basil crushed canned
• 1  eggs 
• 2 cloves garlic minced
• 1  bell pepper green
• 0.5 pound ground beef 
• 0.5 pound pd of ground turkey 
• 3 dashes hot sauce 
• 1 tablespoon oil 
• 1 small onion chopped
• 1  bell pepper red
• 1 tablespoon sage leaves whole for frying chopped
• 6 servings salt and pepper black freshly ground
• 6 servings vegetable oil for frying
• 2 slices bread white cut into cubes
• 3 dashes worcestershire sauce 
• 1  bell pepper yellow

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 400 degrees F.
2. 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.
3. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side.
4. 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.
5. Garnish meatloaf rings with fried sage leaves.