Homemade Stuffed Bell Peppers with Mini Meatballs and Fontina Cheese

If you’re anything like I am then you long for dishes with maximum flavor achieved through minimal cooking. Are you with me? I sense those heads nodding! Well, you’re going to love what I’m about to share! Ragú Homestyle Sauces have become my chosen go-to-sauces during these dog days of summer, and the Thick & Hearty Traditional is the sauce that pulls everything together in my Homemade Stuffed Bell Peppers with Mini Meatballs and Fontina Cheese.

Guys…I had a craving. With all the gorgeous produce lining the aisles at our local markets and fresher than fresh fruits, vegetables and herbs busting at the seams of my weekly CSA delivery box, I was inspired to make something that was both colorful and comforting.

And what’s more comforting than dishes we enjoyed as children? Some of my favorites were Mom’s meatballs, her Spanish rice, and any pasta dish she threw together. Of course, 99% of the time, Mom’s sauce was made from scratch. Sunday sauce that perfumed the house and I’d venture to guess the entire neighborhood. I can say that with confidence because we lived on a pretty small street. It was the kind of neighborhood where people enjoyed the company of their neighbors often…on more than just the occasion of the annual block party. Folks hung and chatted on their stoops or near their mailboxes, they went for walks together and shared confidences. It was a small tight-knit community.

Life was slower. Meals were slower. So we came to know what slow-cooked food tastes like. Of course, being Italian-American and growing up with a mama who came from Italy (my Mema), my mom was very particular about her sauce. But there was one jarred sauce she would allow – it was mostly when we ate ravioli and mostly when we were in a hurry – perhaps on nights when we were cheering or performing in a choral concert where a certain someone’s shoe fell off on stage, but we’ll save that story for another day.

I bet you know where this is headed. Mom’s jarred sauce of choice? Ragú circa 1970’s. And because we had it so seldom, it was always a treat.

RAGÚ, for obvious reasons, holds ‘treat status’ in my mind and on my tastebuds.

So imagine my surprise when I discovered that they came out with a new line where every sauce is carefully prepared to have a thick and hearty texture! Made with farm grown ingredients like vine-ripened tomatoes, onions and fragrant herbs with no artificial flavors, colors or high fructose corn syrup – my tastebuds were ready!

The thing I love about stuffed peppers is that you can jazz up the rice stuffing to reflect any flavor combination you’re in the mood for. And as you can see, I was in the mood for meatballs! And using fontina vs. mozzarella (though you could easily substitute), the fontina provides cheesy flavor that’s a bit more intense and creates a bold melty flavor that complements the brightness of the sauce.

The beautiful thing about this, is it hugs, wraps, clings…you get the picture…whatever morsel its supporting. Whether it be pasta, rice, meatballs or cheese – it gets right in there and makes its pleasing tomato-y flavor known.

This is an ideal dish if you’re looking for flavors and textures that lean toward the chillier season that’s just around the corner (I promise I whispered that) but there are so many things you can do with these sauces! And for further recipe ideas, you’re just a click away!

Buon Appetito!

Homemade Stuffed Bell Peppers with Mini Meatballs and Fontina Cheese

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• Author: Ciao Chow Bambina
• Category: Dinner

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Ingredients

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• Meatball Mix
• 1 lb. ground beef
• 1 cup grated Romano cheese, plus 3 more Tbsp.
• 1/2 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup fine Italian bread crumbs
• 1 egg
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• Peppers
• 2 cups cooked long grain rice
• 1 1/2 cups Ragú
• 1 cup shredded fontina cheese
• 6 bell peppers

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Instructions

1. For the meatballs, preheat oven to 400 F.
2. In a large mixing bowl, combine all of the ingredients.
3. Shape the mixture into small rounds, small enough to make approximately 40 meatballs.
4. Place them on a lightly oiled baking sheet.
5. Bake for 20 – 25 minutes.
6. Remove from oven and set aside.
7. Turn oven down to 350 F.
8. In the meantime, prepare rice according to box directions.
9. When rice is ready, combine with meatballs, Ragú, 1/2 cup fontina cheese and 3 Tbsp. grated Romano cheese. Stir and set aside.
10. Cut off the tops of the peppers and with a spoon, remove the ribs and seeds, then rinse.
11. Place peppers in a 3 quart baking dish.
12. Fill peppers with rice mixture.
13. Sprinkle the tops with remaining fontina and bake for 20 – 30 minutes.
14. Once peppers are tender, turn broiler to high and cook for a minute or so until cheese is browned and bubbly.
15. Serve hot with a sprinkle of chopped parsley, a dollop of Ragú Homestyle Sauce and grated Romano.

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CIAO!

Today’s post is in partnership with Ragú.