Meatballs And Bell Peppers Food

SMOTHERED MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.
• Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
• In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.
• When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.

ITALIAN MEATBALLS AND PEPPERS

Steps:

• Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
• Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.

ITALIAN MEATBALLS AND PEPPERS BY PAM®

Steps:

• Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
• Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.

MEATBALL STUFFED PEPPERS IN CHERRY TOMATO SAUCE

Steps:

• Turn your oven to 425 degrees.
• Add the cherry tomatoes, onion, garlic, olive oil, salt, and pepper to an 11x13" casserole dish and mix well. Nestle the 6 bell pepper halves on top of the tomatoes.
• In a large bowl, mix together the meatball ingredients using your hands. Form into 6 large meatballs, place one in each bell pepper half, and gently press it down. Sprinkle the paprika over the top of the meatballs.
• Bake in the preheated oven for 40 minutes then remove from the oven and let it stand for 5 minutes before serving.

EASY MEATBALL STUFFED BELL PEPPER RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Heat Cooked Perfect® Frozen Meatballs according to package directions.
• Combine prepared rice, meatballs, and 1/2 cup of shredded cheese.
• Cut the tops off of each pepper, and remove cores and seeds.
• In a baking dish, line up the peppers with cavities facing up.
• Begin spooning equivalent amounts of the meatball and rice mixture in to each pepper.
• Sprinkle tops of peppers with remaining shredded cheese.
• Bake 25-30 min

ITALIAN MEATBALLS WITH PEPPERS

Steps:

• Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
• Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned.
• Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
• Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet.
• Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
• Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.

MEATBALL HEROS WITH TRI-COLORED PEPPERS

Steps:

• Preheat the broiler.
• Heat the oil in a large skillet over a medium heat. Add the onions, peppers, and salt and saute for 15 minutes, stirring occasionally.
• Cut the bread into quarters crosswise and cut each quarter in half, being careful not to cut all the way through, so the 2 haves stay connected. Scoop the soft center out of the bread.
• Put the bread, open-faced, on a baking sheet. Place 1 meatball and some sauce on 1 side of each piece of bread. Top with some of the pepper mixture. Moisten the other side of each sandwich with a little sauce and sprinkle with the cheese. Broil until the cheese is melted, about 4 minutes.

MEATBALLS AND BELL PEPPERS

Steps:

• In a large bowl, combine the first 3 ingredients.
• Crumble beef and add to mixture; mixing well.
• Shape into 1-inch balls.
• Place on a greased broiler pan.
• Broil 4-6 inches from the heat for 5-8 minutes or until browned.
• In a Dutch oven, combine the sauce ingredients.
• Bring to a boil.
• Reduce heat; add meatballs.
• Simmer, uncovered for 1 hour or until the meat is no longer pink.
• Serve meatballs and sauce over hot cooked rice or noodles.

HOME

Steps:

• Combine turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat oil in large skillet over medium-high heat. Add meatballs; cook, turning occasionally, for 3 to 4 minutes or until browned on all sides. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
• Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.

MEATBALL STUFFED PEPPERS

Steps:

• DirectionsWash the bell peppers and cut the tops off the peppers and scoop the seeds and membranes from the peppers. Set aside. Set a sauté pan over medium heat and cook the onions until soft for 3-4 minutes. Mix the crumbled meatballs, onions, cheeses, bread crumbs, salt, eggs, and parsley together in a large bowl. Fill the peppers with the stuffing. Set them on a rack with a pan under the rack to catch any drippings. Bake them for 45 to 55 minutes. Meanwhile, heat marinara sauce over low heat in a sauce pan. Remove from the over and serve immediately with some of the warmed marinara sauce.

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.