Stuffed Meatballs Stuffed Peppers Food

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.

STUFFED MEATBALLS STUFFED PEPPERS

Steps:

• Preheat oven to 400°F.
• Cut each bell pepper in half across the middle. Clean out the insides and remove the stems to make little cups and place in a baking dish.
• Mix the meat, eggs, garlic, breadcrumbs, salt and pepper together and divide into 8 portions.
• Take each portion and roll into a ball and then flatten. Add 2 pieces of string cheese (equal to half a string cheese) in the middle and then close the meat over it and form into a meatball. Continue with the rest of the meatballs
• Gently place the meatballs into the pepper cups and then pour the marinara sauce over them.
• Bake for 30 minutes and then take them out and make sure the peppers are fork tender. If not put them back in for 5 minutes. Then take them out, sprinkle the the mozzarella on top and bake for another 5-10 minutes until the cheese is melted.

STUFFED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

STUFFED PEPPERS/PORCUPINE MEATBALLS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Mix meat, rice, seasoning, onion and egg in bowl. Cut top of peppers off and clean out the ribs with a spoon. Stuff peppers with meat mixture and put into small roaster standing up. Mix water and soup, pour over peppers. Cover and bake 50 minutes. For porcupine meatballs, use the same meat mixture but roll each meatball in extra rice. Arrange meatballs in roaster and pour soup mixture over meatballs and bake for the same amount of time as peppers.

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 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.

STUFFED MEATBALLS

Steps:

• In a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste. Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined.
• When thoroughly mixed, slowly add the beaten eggs and mix well. Add in the milk and again mix thoroughly. Let rest, covered, in the refrigerator for 1 hour. (See Cook's Note)
• While the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste.
• Remove the meat from the refrigerator and form into 2-ounce portions. Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center. Wrap the meat around the filling to form an enclosed meatball. Repeat until all the meat has been used.
• Preheat the oven to 350 degrees F.
• Return the meatballs to the refrigerator for another hour and allow to rest.
• In a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides. Transfer into an ovenproof serving dish and cover with the remaining marinara sauce. Bake until cooked through, about 15 minutes.
• Remove from the oven and serve immediately sprinkled with grated Parmesan.

STUFFED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meats and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not over mix). Scoop out 18 meatballs, using an ice-cream scoop (or forming the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.