Moms Meatball Stuffed Peppers Recipes

Steps:

• 1. Preheat the oven to 350°F. Bring a pot of water to a boil and add salt. Cut off the lids of the peppers and reserve. Seed and derib the peppers, leaving them whole. Cut a small slice from the bottom of each pepper so it will stand upright. Add the peppers and lids to the pot of boiling water and cook until softened, about 10 minutes. Drain and let cool.2. In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, the 1 tablespoon salt, the 1/2 teaspoon pepper, and 1 cup of the water. Knead the water into the meat mixture with your hands. Add another 1/2 cup water and knead again. By now the mixture should feel smooth, with no grittiness left, and have a very soft texture.3. Sprinkle the insides of the peppers with salt and pepper. Spoon a little tomato sauce into the bottom of each pepper and divide the meat mixture among them. Put upright in a flameproof baking dish and pour the remaining tomato sauce over and around the peppers. Top each pepper with its lid. Cover the dish tightly with a lid or aluminum foil lined with waxed paper or parchment paper. Bake until the peppers are soft and the filling has cooked through, about 1 hour.4. Uncover the dish, remove the pepper lids, and dust the top of each pepper with about 1 teaspoon gremolata. Turn the oven to broil and place the peppers under the broiler just until browned, about 1 minute. Replace the lids and serve hot, warm, or at room temperature.TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 2 days, or freeze for up to 1 month.TO REHEAT: If frozen, thaw in the refrigerator. Reheat in a preheated 350°F oven until heated through.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Cut the top section of the peppers off and discard.
• Remove seeds and rinse the inside of peppers.
• Parboil peppers until slightly tender.
• Saute onions in butter until tender.
• Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
• Stuff each pepper with the ground beef mixture.
• Place stuffed peppers in a stock pot or dutch oven.
• Combine crushed tomatoes and tomato soup and pour on top of the peppers.
• Sprinkle the remaining sauteed onions on top of peppers.
• Bring to a boil and then reduce heat.
• Stir GENTLY occasionally.
• Simmer for about 45 minutes or until meat is no longer pink.

Steps:

• Preheat oven to 350.
• Blanch peppers in boiling water for 5 minutes. Remove and place in glass baking pan. Set pan aside.
• Cook meat and onion in skillet on medium heat until meat it browned, then drain excess liquid.
• Add salt, pepper, oregano, tomato sauce, and beef broth. Simmer for 15 minutes, stirring occasionally.
• Mix in parsley.
• Stuff green peppers with meat mixture.
• Cover pan with tin foil and bake for 15 minutes.
• *Uncover, top each pepper with 1/4 cup of cheese (optional), and bake for another 5 minutes. (*uncover and cook even if you do not add the cheese).
• Serve each pepper over 1 cup of rice.

Steps:

• 1. Preheat the oven to 350°F. Bring a pot of water to a boil and add salt. Cut off the lids of the peppers and reserve. Seed and derib the peppers, leaving them whole. Cut a small slice from the bottom of each pepper so it will stand upright. Add the peppers and lids to the pot of boiling water and cook until softened, about 10 minutes. Drain and let cool.2. In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, the 1 tablespoon salt, the 1/2 teaspoon pepper, and 1 cup of the water. Knead the water into the meat mixture with your hands. Add another 1/2 cup water and knead again. By now the mixture should feel smooth, with no grittiness left, and have a very soft texture.3. Sprinkle the insides of the peppers with salt and pepper. Spoon a little tomato sauce into the bottom of each pepper and divide the meat mixture among them. Put upright in a flameproof baking dish and pour the remaining tomato sauce over and around the peppers. Top each pepper with its lid. Cover the dish tightly with a lid or aluminum foil lined with waxed paper or parchment paper. Bake until the peppers are soft and the filling has cooked through, about 1 hour.4. Uncover the dish, remove the pepper lids, and dust the top of each pepper with about 1 teaspoon gremolata. Turn the oven to broil and place the peppers under the broiler just until browned, about 1 minute. Replace the lids and serve hot, warm, or at room temperature.TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 2 days, or freeze for up to 1 month.TO REHEAT: If frozen, thaw in the refrigerator. Reheat in a preheated 350°F oven until heated through.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.