Holiday Stuffed Peppers Meatballs and Spaghetti

Ingredients:Lean 90% Chopped Meat 2 lb Package

Minute Premium Rice 1/2 cup

Eggs 3 Large

Whole Wheat Crackers 2 Sections of the Box

Red Peppers 2 Large Size

Green Peppers 2 Large Size

Spanish Onion 1 Large

Belgium Baby Carrots 1 Small Package

Tomato Sauce Red Pack No Salt and No Seasoning 3 Large Cans(if you need to reheat the next day you will need 1 more can but, you only need 2 for this recipe)

Strawberry Jelly No seeds 1/4 of a Jar

Whole Wheat Pasta Thin

In a large bowl mix Chopped Meat, Premium Rice, crumbled Whole Wheat Crackers, and season to your families taste with Kosher Salt or Sea Salt, Black Pepper, Oregano and add the Eggs. In a Large Covered pot on Medium Heat pour in the contents of the 2 Cans of Sauce and heat to a starting boil. Cut off the top of the Red and Green Peppers and scoop out all the seeds and wash well with cold water and put on a plate to drain off. Turn off the pot of sauce and take the pot of sauce and pour about 1/2 a cup add slowly and stir and stop when you see the meat mixture is just firm-if any extra sauce pour back in the pot. Stuffed all the Red and Green Peppers and Put in the Large Sauce Pot and make meatballs with the rest of the meat and also put in the pot. Put the Jelly in the Pot of Sauce. Put the peeled and washed well with cold water and drained Onion and Washed Well with cold water and drained Baby Carrots in the Sauce Pot and put back on medium heat and cook about 1 hour(test and taste 1 meatball to see if done) and while cooking turn the Red and Green Peppers(the Pepper should be cooked firm but soft enough that when you test with your fork can come out with ease) and the meatballs and stir the sauce. You can cut the Red and Green Peppers in Half and Arrange on a Large Serving Plate. Cook the Spaghetti about 1/2 an hour before your peppers and meatballs are done;make sure that you drain well. Put on your families plate the spaghetti and sauce and set at the table and serve them at the table the meatballs and peppers. You can serve 8 people. Enjoy and very Happy Holidays and a Happy New Year!

Note:Please set your timer and always use a pot holder.

(original recipe by B Alsieux)

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