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