Baby Sweet Stuffed Rainbow Peppers with Mini Salami and Parmesan Meatballs

Baby Sweet Stuffed Rainbow Peppers with Mini Salami and Parmesan Meatballs

Ingredients:

  • 10 rainbow peppers , clean and split
  • Olive oil
  • Salt and pepper to taste
  • Pinch oregano
  • 2 pounds fresh ground beef
  • 1 pound sweet Italian sausage out of casing
  • 4 cloves garlic, peeled and thinly sliced
  • 1 onion peeled and diced
  • 2 long hot peppers cleaned and diced
  • Pinch crushed red pepper
  • Garlic salt
  • 8 slices salami sliced thin
  • 2-3 eggs,
  • 1 /2 bunch fresh Italian parsley chopped
  • 2 jars Michael’s of  Brooklyn red sauce
  • 6 fresh leaves basil plus more for garnishing Parmesan cheese
  • 1- 2 cups  gluten free breadcrumbs or more as needed
  • 4 Tablespoon mascarpone 

Directions:

  1. Heat medium large pot with 1. tablespoon olive oil Add oil and garlic and ground sausage. Simmer then add long hot peppers, onions, sauté well, season with garlic salt and fresh ground black pepper.
  2. In a large bowl add ground beef
  3. Season with garlic salt, fresh ground pepper and. Parmesan cheese. Add 1/4.Cup milk or almond Milk.
  4. Mix well and adjust seasoning.
  5. With a teaspoon roll Mimi meatballs and place on cookie sheet Preheat oven to 375 and bake mini meatballs turning once for 20 mins.  Drain grease and add mini meatballs to sauce. Lightly simmer for 2 hours.
  6. Pour into prepared mini pepper and top with Parmesan and  town in oven for 10 minutes
  7. Serve with crusty bread and  a leafy green salad
  8. Garnish with julienned basil leaves, teaspoon mascarpone

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