Meatball Stuffed Peppers In Cherry Tomato Sauce Food

STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
• In a skillet, cook the beef over medium heat until browned.
• Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)
• In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.
• Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.

MEATBALL STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Wash and dry pepper. Cut off the top and remove core and seeds.
• Place 4 or 5 Cooked Perfect® Italian Style Meatballs into the pepper.
• Dice the white onion and mix with spaghetti sauce.
• Pour the mixture inside the pepper, then top with mozzarella cheese.
• Top with salt and pepper to taste. Place in the oven and cook for 35-40 minutes.
• Serve and enjoy.

STUFFED PEPPERS WITH BROKEN MEATBALLS AND RICE

Steps:

• Preheat the oven to 400 degrees F.
• Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with EVOO. Place the peppers cut-side down in a large casserole dish. Cut an X in the hull of each pepper and roast for 20 minutes. Let cool slightly.
• Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins. (You should have about 2 cups.) Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper. Add a drizzle of EVOO and the thyme.
• Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add half the tomato sauce and the rice and stir for 1 to 2 minutes. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
• Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO. Bake until heated through and the tops are browned, about 45 minutes.

CHERRY TOMATO MEATBALLS

Steps:

• Combine beaten egg, bread crumbs, milk, onion, salt, oregeno and pepper; add the ground beef and mix well.
• Shape about 1/4 cup of meat mixture evenly around each cherry tomato to form round meatballs.
• Place meatballs in a 13X9X2 baking pan; bake at 375 for 25 to 30 minutes.