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Mom's Meatball Stuffed Peppers

Make Mom's Meatball Stuffed Peppers at home with Yellow Bell Pepper, Turkey Breast Boneless And Skinless, Egg, Parmesan Cheese, and Parsley. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6
• 1 lb
• 1
• 2 tbsp
• 2 tbsp
• 1 tsp
• 2 tbsp
• 1 cup
• 1 cup
• 28 oz
• 1 tbsp
• 1
• 1/2 cup
• 1
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Preheat the oven to 350F.

2. 2

   Bring a large pot of water to a boil and add salt.

3. 3

   Cut off the lids from the peppers and reserve.

4. 4

   Seed and derib the peppers.

5. 5

   Cut a small slice from the bottom of each pepper so it will stand upright.

6. 6

   Add the peppers and lids to the pot of boiling water and cook until softened, about 10 minutes.

7. 7

   Drain and let cool.

8. 8

   Season the insides of the peppers with salt and pepper.

9. 9

   Spoon a little tomato sauce into the bottom of each pepper and divide the meat mixture among them.

10. 10

    Place upright in a flameproof baking dish and pour the remaining tomato sauce over and around the peppers.

11. 11

    Top each pepper with its pepper lid.

12. 12

    Cover the dish tightly with a lid or foil lined with waxed paper or parchment paper.

13. 13

    Bake until the peppers are soft and the filling has cooked through, about 1 hour.

14. 14

    Uncover the dish, remove the pepper lids, and dust the top of each pepper with about 1 teaspoon Gremolata.

15. 15

    Turn the oven to broil and place the peppers under the broiler just until browned, about 1 minute.

16. 16

    Replace the lids and serve hot, warm, or at room temperature.

17. 17

    Open the can of tomatoes and pour off the juice into a bowl.

18. 18

    Use the lid to press against the tomatoes to extract as much juice as possible.

19. 19

    Then use your hand to squeeze the tomatoes to a pulp.

20. 20

    Reserve the juice and pulp separately and set the empty can aside.

21. 21

    Heat the olive oil in a heavy saucepan over medium high heat until hot.

22. 22

    If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil.

23. 23

    Cook until light brown, about 1 minutes.

24. 24

    Remove the jalapeno and reserve.

25. 25

    Add the onion to the pan and cook, stirring occasionally until soft, about 2 minutes.

26. 26

    Add the garlic and cook briefly until light gold.

27. 27

    Add the tomato juice and bring to a boil.

28. 28

    Simmer rapidly for several minutes.

29. 29

    Add the crushed tomato pulp.

30. 30

    Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan.

31. 31

    Add the bay leaf, the jalapeno, if using, and salt and pepper to taste and return to a boil.

32. 32

    Add the dried tomatoes and stir.

33. 33

    Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue=red they were straight from the can, about 30 minutes.

34. 34

    Add the oregano halfway through the cooking.

35. 35

    Discard the bay leaf.

36. 36

    Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat they like to their plates.

37. 37

    NOTES: Original recipe called for 3 tbsp. olive oil.

38. 38

    Original recipe called for ground sirloin.