Stuffed Pepper Meatballs
Servings: 27 Meatballs
Stuffed peppers seem to be a staple in our house in the fall and winter months - so in Minnesota, that means most of the year! I have many variations on how I make stuffed peppers and they are awesome as leftovers. These meatballs are the best of the best of my stuffed peppers in meatball form. For a little kick, I like to stuff these balls with pepper jack cheese, or for a little more heat you can always use habanero jack cheese. I also sauté the peppers and onions before adding them to the meatball to get that wonderful pepper flavor and also keeping them nice and soft.These are the best for a cozy weekend meal and make great leftovers for other meals later in the week. A great idea for this one is to make sure to double the batch on this one! They reheat really well for a quick easy dinner during the week.
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Ingredients
- 1 lb ground beef
- 1 cup Italian style breadcrumbs
- 2 eggs
- 1 tbs butter
- 1 cup cooked white rice
- 1 red pepper minced
- 1/2 small onion minced
- salt & pepper to taste
- 27 cubes pepper jack cheese
- 27 small slices of provolone cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a saucepan add the butter and once the butter is melted add the minced peppers and onions. Cook until soft – about 15 mins. Set them aside and let them cool before adding to the meat mixture.
- In a bowl combine ground meat, Italian breadcrumbs, eggs, cooked rice, sauteed peppers and onions. Season to taste salt and pepper.
- Take the meat mixture and flatten in the palm of your hand. Take one of the pepper jack pieces and wrap the meat mixture around the cheese. Roll the meat mixture and cheese around in your hand to form a ball.
- Place your meatballs on a greased baking sheet, add a slice of provolone on the top of each meatball and place in the oven. Bake for 25 mins.