Stuffed Pepper Meatballs

August 18, 2015

Stuffed Pepper Meatballs

    • Meatballs:

    • 2 1/2 lb. Hamburger
    • 2 c. Green Peppers – diced
    • 1 1/2 c. Onion – grated
    • 1 1/2 c. White Rice – cooked
    • 1/3 c. Parmesan Cheese
    • 1 c. Italian Bread Crumbs
    • 1 tsp. Garlic Powder
    • 1 tsp. Parsley Flakes
    • 1 tsp. Oregano
    • 1 tsp. Salt
    • 1 tsp. Pepper
    • 4 Eggs

Sauce:

  • 58 oz. Tomato Sauce
  • 15 oz. Italian Tomato Sauce
  • 18 oz. Tomato Paste
  • 6 oz. Italian Tomato Paste
  • 29 oz. Tomato Puree
  • 1 tsp. Garlic Powder
  • 1 tsp. Parsley Flakes
  • 1 tsp. Oregano

Mix the meatball ingredients in the order given. Roll into 60 meatballs. Place meatballs into two 9″ x 13″ pans that have been sprayed with non-stick spray. Cover with foil. Bake at 350 degrees F for 1 hour. Mix the sauce ingredients in the order given. Put meatballs in the sauce and simmer for 1 hour over low heat. Serve as an appetizer.

Serves 60

Bonnie Mortimer, Mount Pleasant

Finalist – Tomatoes/Peppers

2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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