Best Moms Meatball Stuffed Peppers Recipes

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 Peppers with Broken Meatballs and Rice image

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 image

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.