Italian Meatball Stuffed Pepper Crockpot Food

SLOW-COOKER ITALIAN-STUFFED PEPPERS

Steps:

• Cut tops off peppers; remove and discard seeds.
• Chop tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
• Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).

SLOW-COOKER ITALIAN MEATBALLS

Steps:

• For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
• For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

SLOW COOKER ITALIAN STUFFED PEPPERS

Steps:

• In a microwave safe bowl, microwave the onion, oil, tomato paste and red pepper flakes, about 5 minutes, stirring often.
• Cut 1/2" top off each pepper, removing the seeds and stems. Chop the tops up fine and reserve.
• In a large bowl, mash the bread with the milk and the back of a fork until combined. Mix in the onion mixture and chipped pepper tops.
• Add the sausage, zucchini, Monterey Jack cheese, rice, Parmesan, and season well with salt and pepper. Mix the filling well by hand and pack into the cored peppers.
• Pour 1/3 cup water into your slow cooker and arrange the stuffed peppers upright so that they will remain standing while cooking.
• Cover and cook about 4 to 6 hours on low, until the peppers are tender.
• Pick up the peppers carefully with tongs, and use a slotted spoon underneath to transfer to plates.
• Serve with fresh Parmesan cheese and basil on top.

ITALIAN MEATBALL STUFFED PEPPER CROCKPOT RECIPE

Steps:

• Cut the tops off the peppers save for later.
• Discard the ribs and seeds.
• Poke a couple of holes in the bottom for drainage.
• In a large bowl, combine the first six ingredients.
• Fill the peppers with the filling.
• Cover with original pepper tops and place in the crockpot.
• Cover with crush tomatoes.
• Cool on low for 7-8 hours.
• Serve with pasta.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
• Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
• Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
• Place meatballs in slow cooker and submerge in sauce.
• Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
• Serve by itself or over pasta.
• Enjoy!

SLOW-COOKER CHEESE-STUFFED MEATBALLS

Steps:

• In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic and eggs. Shape into 14 to 16 (2-inch) meatballs. Press 1 small mozzarella ball into center of each meatball, sealing it inside.
• In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
• Pour 1 jar of the pasta sauce into 3- to 4-quart slow cooker. Carefully place browned meatballs over sauce. Pour second jar of pasta sauce over meatballs.
• Cover; cook on Low heat setting 5 to 6 hours.
• When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.

MOZZARELLA-STUFFED ITALIAN MEATBALLS

Steps:

• In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

Steps:

• Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
• Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
• Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
• About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

STUFFED PEPPERS STYLE MEATBALLS

Steps:

• Mix together ground beef, garlic, onion, green pepper, egg and bread crumbs.
• Form into one inch size balls.
• Add tomato juice to a large pot or skillet.
• Add meatballs to tomato juice.
• Cook over medium-low heat until meatballs are thoroughly cooked, about 30 minutes.
• Serve over cooked white rice.