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Deconstructed Stuffed Peppers

Stuffed Pepper Flavor ~ Without All the Stuffing!

3 lbs. ground beef
1 1/2 teaspoons salt
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1 1/2 cups breadcrumbs
3 eggs

3 sweet peppers, a mixture of red and green
1 (28 oz.) can crushed tomatoes
1–2 bay leaves
Additional seasoning to taste

Wash, seed, and slice the peppers.

In a large bowl, combine the ground beef, salt, Italian seasoning, paprika, garlic powder, black pepper, breadcrumbs, and eggs.

Get your hands messy mixing!

Arrange a layer of sliced peppers across the bottom of a roasting pan.

Roll the meat mixture into meatballs and arrange a layer over the peppers. Add another layer of peppers, followed by the remaining meatballs. Finish with the remaining peppers on top.

Pour the crushed tomatoes evenly over everything and add the bay leaves. Season the tomatoes to taste.

Cover the roasting pan and bake at 350°F for approximately 1 hour, or until the meatballs are completely cooked through and have reached an internal temperature of 160°F.

Remove the bay leaves before serving.

This is one of those recipes you can have a lot of fun with! Tonight I served it with creamy mashed potatoes, lightly steamed broccoli, and roasted beets, but my family has already decided that next time we need to serve it over rice.

You can add sliced onions between the layers of peppers and meatballs, or add cooked rice right into the meatball mixture. I use about 1/2 cup of cooked rice per pound of ground beef. If you add the rice to the meatballs, I highly recommend mashed potatoes on the side!

If your family likes a sweeter tomato sauce, add a little sugar to the crushed tomatoes. Serve these with mashed potatoes, rice, buttered pasta, crusty bread... the possibilities are endless!

And this recipe makes plenty because around here, cooking once and eating twice is always a good plan! ❤️

From Our Kitchen
(To yours)

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