Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, roasted red pepper porcupine meatballs. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Roasted Red Pepper Porcupine Meatballs is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Roasted Red Pepper Porcupine Meatballs is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted red pepper porcupine meatballs using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Red Pepper Porcupine Meatballs:
- Make ready 1.5 lbs lean ground beef
- Take 1/2 cup uncooked long-grain white rice (divided)
- Get 1/4 cup water
- Get 1 egg
- Make ready 1 small shallot finely diced
- Get 1 tbs minced garlic
- Take 1 tbs fresh parsley chopped
- Make ready 1 tsp Chipotle powder
- Take 1/2 tsp paprika
- Prepare to taste Salt and Pepper
- Take 1 (10.25 Oz) can roasted red pepper soup
- Get 1 (8 Oz) can tomato sauce
- Prepare 1/2 cup water
- Take 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.
Steps 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.
So that’s going to wrap this up for this special food roasted red pepper porcupine meatballs recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
