Meatball Stuffed Peppers

Meatball Stuffed Peppers

Servings: 6 Preparation: 50 Mins


  • 1 package (12 oz.), Rosina Italian Style Meatballs thawed and crumbled
  • 6 bell peppers, any color
  • 1 white onion, diced
  • 1 ½ cups ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 ¼ cups seasoned bread crumbs
  • ½ teaspoon salt
  • 3 large eggs
  • ¼ cup fresh chopped parsley
  • 1 jar marinara sauce


Wash the bell peppers and cut the tops off the peppers and scoop the seeds and membranes from the peppers. Set aside. Set a sauté pan over medium heat and cook the onions until soft for 3-4 minutes. Mix the crumbled meatballs, onions, cheeses, bread crumbs, salt, eggs, and parsley together in a large bowl. Fill the peppers with the stuffing. Set them on a rack with a pan under the rack to catch any drippings. Bake them for 45 to 55 minutes. Meanwhile, heat marinara sauce over low heat in a sauce pan. Remove from the over and serve immediately with some of the warmed marinara sauce. 

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