I always think of my mom when I make this dish and it makes me realize that what truly makes a house a home is the love and laughter that fills it.
Cut in half to show meatball filling
Stuffed Sweet Peppers
(adapted from Mom's Stuffed Green Peppers)
Makes 4 large portions
2 Peppers (green, red, orange, etc. - whatever you like and have on hand!), cut in half, seeded
1 lb. meatball mixture (recipe below)
2 cans (14.5 oz) tomato sauce
water, if needed
2 Tbs. vegetable oil
Heat oil over medium heat. Generously fill pepper halves with meatball mixture. Any unused mixture can be rolled into extra meatballs. Place the peppers meat-side down in the oil and fry until meat has browned. Drain grease. Add tomato sauce and water (if needed) until the peppers are almost covered. Salt and pepper to taste (typically just a dash or two will do). Cover and simmer over low heat about 45 minutes or until meat is cooked through.
Serve over rice or egg noodles.
1 lb. ground turkey (use beef for traditional meatballs, but the turkey is a great substitute!)
1 egg, lightly beaten
1/2 C. seasoned breadcrumbs
1/4 C. Romano cheese (can substitute Parmesan if that's what you have)
1/2 tsp. basil
1 lg. clove garlic, pressed or minced
1/2 onion, finely diced
garlic salt, to taste
pepper, to taste
Mix all ingredients together in a large bowl.