Meatball Stuffed Peppers
Ingredients
- 1 package (12 oz.), Rosina Italian Style Meatballs thawed and crumbled
- 6 bell peppers, any color
- 1 white onion, diced
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 ¼ cups seasoned bread crumbs
- ½ teaspoon salt
- 3 large eggs
- ¼ cup fresh chopped parsley
- 1 jar marinara sauce
Directions
Wash 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.
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