Meatball Stuffed Peppers With Spinach and Garlic


It's been a little while since I made this but I wanted to share it with you since it's a little cooler today in the piedmont of NC.  A couple months back I was watching the Rachael Ray Show on TV and she made these on her show.  We had some bell peppers we found at Aldi that we needed to use up, so I decided to give these a go.  I'm always up for a new recipe. 

I am so glad we made these; they're delicious!  The filling is decently healthy, with a generous amount of spinach and I used lean ground beef.  Instead of a rice or other grain binder, these rely on the use of a panade of bread and milk, similar to that found in a meatball.  This contributes an almost creamy quality to the filling that blends really well when it meets the tomato sauce. 

I made these peppers pretty much as is.  I will post a link to the printable recipe and video on the Rachael Ray Show site and will post my changes below. 

Meatball Stuffed Peppers With Garlic and Spinach
from the Rachael Ray Show (click on recipe title to see recipe)

  • I had no fresh basil- winter is a lousy season for finding it around here, so I simply omitted it.
  • As I stated before, I used lean ground beef in place of the meatloaf mixture.
  • I used a mixture of colored bell peppers rather than all red; I buy mine at Aldi in a three pack and they're all different colors.  They worked just fine.  You can also use green bell peppers.
  • I did use San Marzano tomatoes.  They are more expensive but are truly worth the additional cost.  Their mellow acidity and light sweetness make all the difference.  You just can't get it from other canned tomatoes. 


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