Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted red pepper porcupine meatballs. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper Porcupine Meatballs is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Roasted Red Pepper Porcupine Meatballs is something which I have loved my whole life.
Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like You can substitute fresh red and green bell peppers and yellow onion, cut into strips, for the frozen pepper mix. We are garlic lovers, and slow-cooked.
To get started with this particular recipe, we must first prepare a few components. You can cook roasted red pepper porcupine meatballs using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Red Pepper Porcupine Meatballs:
- Take 1.5 lbs lean ground beef
- Take 1/2 cup uncooked long-grain white rice (divided)
- Take 1/4 cup water
- Get 1 egg
- Prepare 1 small shallot finely diced
- Get 1 tbs minced garlic
- Get 1 tbs fresh parsley chopped
- Prepare 1 tsp Chipotle powder
- Take 1/2 tsp paprika
- Take to taste Salt and Pepper
- Get 1 (10.25 Oz) can roasted red pepper soup
- Get 1 (8 Oz) can tomato sauce
- Prepare 1/2 cup water
- Prepare 2 tsp Worcestershire sauce
Add cheese and Italian dressing; cover and blend until mixed. Use up roasted peppers: red pepper houmous. Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Remove the stem from each pepper and cut them in quarters.
Instructions to make Roasted Red Pepper Porcupine Meatballs:
- In a large mixing bowl, combine beef, 1/4 cup rice, egg, parsley, shallot, garlic, paprika, salt & pepper, and 1/4 cup water. Mix thoroughly and shape into 2” meatballs and place in a high-sided skillet (with cover) with space in between meatballs.
- Mix remaining tomato sauce, roasted red pepper soup, 1/2 cup water, and Worcestershire sauce and pour over meatballs.
- Add the remaining 1/4 cup rice in between the meatballs and make sure rice is coated with the sauce so it will cook properly.
- Heat oven to 350° and place covered skillet in oven for 55 minutes.
- Top with chopped parsley and ENJOY!
Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. The roasted red pepper sauce is honestly the best part of this meal - it's simple, light, and indulgent all at the same time if that's even possible. When you combine the zoodles, roasted red bell pepper sauce and turkey meatballs together it's just pure MAGIC and a pretty healthy gluten-free dinner too! Turkey and roasted red pepper panini With nothing more than some basic ingredients, this toasty panini from Williams-Sonoma adds a lot more excitement to a basic turkey sandwich.
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