Italian Casserole with Bell Peppers and Meatballs
This is the Italian Casserole with Bell Peppers and Meatballs recipe.
- Prep: 30 min
- Cooking: 35 min
Ingredients
- 1 red bell pepper trimmed and cut in strips
- 1 green bell pepper trimmed and cut in strips
- 1 large onion cut in 2 and sliced
- 1 1/2 cup (375 mL) sliced pepperoni
- 2 tbsp (30 mL) olive oil
- 1 can (28 oz/796 mL) tomatoes
- 3 cups (750 mL) water
- 2 tbsp (30 mL) tomato paste
- 2 cups (500 mL) rigatoni
- Italian Meat Balls
- 1/2 cup (125 mL) grated Canadian Parmesan cheese
- 1 lb (450 g) ground pork
- 1 tbsp (15 mL) beef broth concentrate
- 1 tbsp (15 mL) Italian seasonings
- 1/4 tsp (1 mL) crushed hot peppers
- Salt and pepper to taste
- 3 garlic cloves finely chopped
- 1/3 cup (80 mL) bread crumbs
- 2 eggs beaten
- All-purpose flour
- 3 tbsp (45 mL) vegetable oil
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Preparation
In large saucepan, sauté peppers, onion and pepperoni in oil over medium heat for 2 minutes. Stir in remaining ingredients. Bring to boil, cover and reduce heat to medium-low.
Simmer for 10 minutes. Stir in Italian Meatballs and cook for another 10 minutes. Remove from heat and let stand for 10 minutes. Serve with polenta and Caesar salad.
Italian Meatballs:
In large bowl, combine together Canadian Parmesan cheese and all ingredients, except flour and oil. Shape mixture into small meatballs, soaking hands in water to prevent sticking. Place meatballs in large dish and dredge with flour.
In large skillet, heat oil and sauté meatballs over medium-high heat. Cook for about 10 minutes, turning 2 or 3 times.
Remove from skillet and drain on paper towels. Serve as an entrée with sauce or with pasta.
Tips
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Nutritional information
Per serving| Energy: | 785 Calories |
| Protein: | 35 g |
| Carbohydrate: | 42 g |
| Fat: | 35 g |
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 182 mg |
