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Easy Mini Meatball Stuffed Peppers

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A cozy and comforting recipe featuring juicy mini meatballs baked inside tender mini sweet peppers, perfect for quick weeknight dinners or last-minute cravings.

Ingredients

Scale
  • 12 mini sweet peppers, washed and halved lengthwise
  • 1 pound lean ground beef
  • 1/2 cup Italian breadcrumbs (50 g)
  • 1/4 cup small-curd cottage cheese (60 g)
  • 1/4 cup freshly grated Parmesan cheese (25 g)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • 1 large egg, room temperature
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup marinara sauce (240 ml), for serving or drizzling

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice the mini peppers in half lengthwise, removing seeds and membranes. Optionally, lightly sauté the peppers in 1 tablespoon olive oil over medium heat for 3-4 minutes to soften and bring out sweetness. Set aside to cool slightly.
  3. In a medium mixing bowl, combine ground beef, Italian breadcrumbs, cottage cheese, Parmesan cheese, minced garlic, Italian seasoning, egg, salt, and pepper. Mix gently without overworking.
  4. Form the mixture into bite-sized mini meatballs about 1 inch in diameter, yielding approximately 24 meatballs.
  5. Place the mini pepper halves on a baking sheet lined with parchment or lightly greased. Nestle a mini meatball into each pepper half, pressing gently to secure. Drizzle the remaining tablespoon of olive oil over the peppers and meatballs.
  6. Bake in the preheated oven for 20-25 minutes until meatballs are cooked through with a golden-brown crust and peppers are tender but not mushy. If meatballs brown too quickly, cover loosely with foil halfway through baking.
  7. Serve warm with marinara sauce spooned over or alongside. Optionally garnish with fresh basil or extra Parmesan.

Notes

Do not overmix the meat mixture to keep meatballs tender. Use small-curd cottage cheese for moisture without excess wetness. Lightly sautéing peppers enhances sweetness but can be skipped. If meatballs brown too fast, cover with foil halfway through baking. Let peppers rest a few minutes after baking to meld flavors. For gluten-free, substitute breadcrumbs with almond flour or gluten-free breadcrumbs. For dairy-free, replace cottage cheese and Parmesan with vegan alternatives.

Nutrition

Keywords: mini meatball stuffed peppers, easy dinner, cozy meal, quick recipe, Italian herbs, stuffed peppers, weeknight dinner, comfort food

Find it online: https://noshbelle.com/easy-mini-meatball-stuffed-peppers-recipe-5-steps-for-a-cozy-dinner/