Italian stuffed peppers


Michael Lanari

Kitchen & Bath Concepts

4 red or green peppers

16-20 Italian style meatballs (enough to fill peppers-depending on size)

½ cup onion, finely diced

1 cup spaghetti sauce

2 cups shredded mozzarella cheese

Finely chopped fresh Basil leaves or dried

Salt and pepper to taste

Cut tops off peppers, remove cores and seeds. Place 4 or 5 meatballs into each pepper. Mix diced onion with spaghetti sauce. Pour the mixture over each pepper; top with cheese & Basil, salt and pepper to taste. Place in 375 degree preheated oven for 40-45 minutes. Serve immediately.

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