Meatball Stuffed Peppers Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
4 -
-
Calories
491 kcal
-
Course
Dinner
-
Cuisine
North American
Meatball Stuffed Peppers Recipe
Description
Meatball Stuffed Peppers are prepared by placing halved bell peppers over a base of cherry tomatoes, minced onion, and garlic tossed in olive oil, salt, and pepper. The meatballs are made from seasoned ground pork and beef combined with almond flour and egg to bind. Each pepper half is filled with a meatball, topped with paprika, then baked at 425°F until the meat is cooked and peppers have softened. The cherry tomatoes break down to create a savory sauce that can be spooned over the dish or served alongside.
The texture contrasts between the juicy roasted peppers, tender meatball filling, and the saucy tomato base. The paprika on top introduces a mild smoky depth enhancing the flavor of the meatballs. This one-dish meal can be paired with greens or served over grains, rice, or pasta, making it versatile for different meal occasions.
For serving, the juice-laden tomato sauce can be poured over steamed greens like baby kale or spinach to wilt them, or drizzled on starches such as potatoes or cauliflower rice. The recipe yields enough for four servings when eaten without a heavy starchy side.
Ingredients
- 4 pints cherry tomato 2 ½ lbs
- 1 small onion minced
- 3 cloves garlic finely minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 bell pepper cut in half and seeds removed
Meatballs
- 1 lb. lean ground beef
- 1 lb. lean ground pork
- ½ cup almond flour see notes
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika on top
Instructions
- Turn your oven to 425 degrees.
- Add the cherry tomatoes, onion, garlic, olive oil, salt, and pepper to an 11x13" casserole dish and mix well. Nestle the 6 bell pepper halves on top of the tomatoes.
- In a large bowl, mix together the meatball ingredients using your hands. Form into 6 large meatballs, place one in each bell pepper half, and gently press it down. Sprinkle the paprika over the top of the meatballs.
- Bake in the preheated oven for 40 minutes then remove from the oven and let it stand for 5 minutes before serving.
Notes
- Serve with wilted greens using the tomato juice to add flavor and moisture.
- The tomato sauce is versatile—try it over pasta, rice, or as a dip for crusty bread.
- This recipe serves four without additional starchy sides like potatoes or pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1 meatball stuffed pepper half | |
| Calories | 491kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 917mg | 38% |
| Potassium | 1328mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3482IU | 70% |
| Vitamin C | 151mg | 168% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
