Ingredients
Method
- Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.
- Cut each bell pepper in half across the middle and clean the insides. Remove stems to make little cups and place in baking dish.
- Place cooked Farm Rich Meatballs into the pepper cups and pour marinara sauce over them. Place back in the oven and bake for 10 minutes until peppers are cooked through.
- Take out of the oven and sprinkle mozzarella on top (not sparingly). Bake for another 5–10 minutes until cheese is melted. Let cool and eat up!
Nutrition
Notes
- To ensure the bell peppers are perfectly tender, bake them until they are slightly softened before adding the mozzarella, usually around 10 minutes after adding the marinara sauce.
- If you prefer a bit of crunch, roast the halved peppers for 5-7 minutes before filling them, which will help maintain their structure during baking.
- For extra flavor, try mixing some Italian herbs or red pepper flakes into the marinara sauce before pouring it over the meatballs.
- These stuffed peppers can be made ahead of time and stored in the fridge for up to 3 days; simply reheat in the oven at 350ºF until heated through, about 15-20 minutes.
- Freeze any leftovers in airtight containers for up to 4 months; reheat directly from frozen in the oven, adding a few extra minutes to ensure they warm through properly.