Stuffed Peppersporcupine Meatballs Recipe 425

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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 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.

MELINDA'S PORCUPINE MEATBALLS



Melinda's Porcupine Meatballs image

This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.

Provided by Melinda S.

Categories     Main Dish Recipes     Meatball Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ cup uncooked white rice
½ cup water
⅓ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water, or more as needed
2 teaspoons Worcestershire sauce

Steps:

  • Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
  • Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g

STUFFED MEATBALL PIE RECIPE BY TASTY



Stuffed Meatball Pie Recipe by Tasty image

Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan

Provided by Matthew Johnson

Categories     Dinner

Yield 10 servings

Number Of Ingredients 14

1 lb pizza dough, divided
2 tablespoons olive oil
8 cloves garlic, minced, divided
salt, to taste
pepper, to taste
3 cups tomato puree
1 tablespoon dried basil
1 tablespoon dried oregano
12 oz tomato paste
1 lb low-moisture mozzarella, sliced
2 lb meatballs
2 cups caramelized onions
3 cups bell peppers, chopped, sauteed
Parmesan, to serve

Steps:

  • Preheat oven to 450°F (230°C).
  • Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
  • Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
  • Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
  • Bake until the dough is cooked and lightly golden brown, 15 minutes.
  • Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
  • Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  • Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  • Add a layer of caramelized onions, and more sliced mozzarella.
  • Add the green, yellow, and orange bell peppers on top of the mozzarella.
  • Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  • Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
  • Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  • Slice the pie, serve with extra marinara sauce and grated parmesan.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams

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

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.

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