Stuffed Peppers Style Meatballs Recipes

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



Stuffed Peppers/Porcupine Meatballs Recipe - (4.2/5) image

Provided by á-802

Number Of Ingredients 10

1 pound ground beef
1/2 cup rice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 small onion, finely chopped
3 or 4 green or red sweet peppers
2 cans tomato soup
1 can water
1 egg

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.

STUFFED MEATBALLS



Stuffed Meatballs image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 9 servings

Number Of Ingredients 14

1 pound 80/20 beef
1 pound 93/7 beef
5 large eggs
2 cups seasoned breadcrumbs
1 cup grated Parmesan
2 tablespoons dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella
5 slices spicy capicola, diced
5 slices sharp provolone, diced
5 slices Black Forest ham, diced
5 slices Genoa salami, diced

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 WITH BROKEN MEATBALLS AND RICE



Stuffed Peppers with Broken Meatballs and Rice image

Try the meatballs from Rachael's Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles if you don't have a favorite recipe of your own.

Provided by Rachael Ray : Food Network

Time 1h35m

Yield s: 4 to 6 servings

Number Of Ingredients 14

4 large bell peppers (any color)
Kosher salt and freshly ground pepper
1 tablespoon EVOO, plus more for drizzling
6 plum tomatoes or small vine-ripened tomatoes
4 cloves garlic
1 fresh red chile pepper
1 red or mild yellow onion
2 tablespoons finely chopped fresh thyme
3 tablespoons butter
1/2 cup orzo
1 cup long-grain white rice
2 cups chicken stock
20 to 24 small meatballs, coarsely crumbled
1 1/2 to 2 cups shaved or grated Parmigiano-Reggiano

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 PEPPERS STYLE MEATBALLS



Stuffed Peppers Style Meatballs image

Kind of an "inside-out" style of stuffed peppers. I came up with this recipe to use up the tomato juice I had left over after making stuffed peppers. If you want more flavor in your tomato juice, try dicing up some extra bell pepper and add to the tomato juice while the meatballs cook up.

Provided by Meekocu2

Categories     Meat

Time 40m

Yield 3 meatballs per person, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
3 garlic cloves, minced (or to taste)
1/4 cup minced onion
1/4 cup minced green pepper
1 egg
1/2 cup Italian seasoned breadcrumbs
4 cups tomato juice
salt and pepper
cooked white rice

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.

ITALIAN MEATBALLS AND PEPPERS BY PAM®



Italian Meatballs and Peppers by PAM® image

This slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips. You can just walk away until it's time to cook the pasta.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 4h15m

Yield 6

Number Of Ingredients 7

PAM® Original No-Stick Cooking Spray
1 (28 ounce) can Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 (6 ounce) can Hunt's® Tomato Paste
24 (1/2 ounce) frozen cooked Italian-style meatballs
1 (14 ounce) package frozen bell pepper strips
10 ounces dry penne pasta, uncooked
6 tablespoons Kraft® Grated Parmesan Cheese

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.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 52.3 g, Cholesterol 53.3 mg, Fat 10.4 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 839.8 mg, Sugar 12.5 g

MEATBALLS AND BELL PEPPERS



Meatballs and Bell Peppers image

Make and share this Meatballs and Bell Peppers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Peppers

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup evaporated milk
1 tablespoon Worcestershire sauce
1 (1 1/4 ounce) envelope onion soup mix
2 lbs ground beef
1/2 lb fresh mushrooms, sliced
1 1/2 cups ketchup
3/4 cup packed brown sugar
3/4 cup water
1/2 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped red bell pepper
2 tablespoons onions
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon creole seasoning
hot cooked rice or noodles

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.

Nutrition Facts : Calories 435.7, Fat 19.9, SaturatedFat 8.2, Cholesterol 86.5, Sodium 1020.2, Carbohydrate 40.3, Fiber 1.1, Sugar 32.6, Protein 25.4

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