Serves: 6
Total Calories: 473

2 sweet red bell peppers roasted, peeled, seeded, and cut into strips
1 1/2 pounds ground beef
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leafed Italian parsley
1 egg
1/2 cup freshly grated Parmesan cheese
salt and pepper
1 1/2 cups italian bread crumbs
3 tablespoons butter
2 tablespoons olive oil
1 cup vegetable bouillon cube, broth

In medium size bowl, mix together the meat, garlic, parsley, egg, cheese, salt and several grindings of pepper. On a piece of waxed paper, spread the meat mixture to about 1 inch thick and 10 inches long. Lay the pepper strips lengthwise on the meat leaving the sides and ends open. Lift the waxed paper on the short side of the meat to help roll the meat around the pepper strips, jellyroll fashion, sealing the ends and sides. Roll the meat roll in the breadcrumbs. Brown the meat roll well in the butter and oil. Continue to cook on low for about an hour deglazing the pan regularly with the broth. Slice the meat loaf, arrange on a platter and pour the pan drippings over it.

Nutritional Facts:

Serves: 6
Total Calories: 473
Calories from Fat: 189

More Recipes from the Cook'n Italian Cookbook:
Baked Chicken
Baked Rigatoni with Meat Sauce
Chicken Fettucine
Grilled Chicken Pasta Toss
Herb Roasted Pork
Honey-Orange Pork Chops
Italian Chicken
Italian Meat Loaf with Roasted Pepper
Mama B's Lasagne
Roast Beef
Stuffed Chicken Breasts
Stuffed Pork Chops