Meatball-Stuffed Peppers

♥ ★★★☆☆

Prep: 20 mins (est.) Cook: 1h 15m (est.) Serves: 4-6

4-6 large yellow bell peppers4-6 large yellow bell peppers
1 pound ground sirloin455 g ground sirloin
1 large egg1 large egg
2 Tbsp freshly grated Parmesan cheese30 ml freshly grated Parmesan cheese
2 Tbsp finely chopped fresh flat-leaf parsley30 ml finely chopped fresh flat-leaf parsley
1 tsp dried oregano5 ml dried oregano
2 Tbsp finely chopped fresh basil30 ml finely chopped fresh basil
1 cup finely chopped yellow onion240 ml finely chopped yellow onion
1 cup fine dried breadcrumbs240 ml fine dried breadcrumbs
Salt and freshly ground black pepperSalt and freshly ground black pepper
2 cups water480 ml water
2 cups Quick Tomato Sauce (without jalapeños)480 ml Quick Tomato Sauce (without jalapeños)
2 Tbsp Gremolata (without lemon zest)30 ml Gremolata (without lemon zest)

1. Preheat oven to 350°F (175°C).\n2. Cut the tops off bell peppers. Remove seeds. Set pepper tops aside. \n3. In a large bowl, combine ground sirloin, egg, Parmesan cheese, parsley, oregano, basil, onion, breadcrumbs, salt, and pepper. Mix until well combined. \n4. Stuff each bell pepper with the meat mixture. Arrange peppers in a baking dish. \n5. Pour water and tomato sauce over the stuffed peppers. \n6. Cover the dish with foil. Bake for 1 hour. \n7. Uncover the dish. Sprinkle with gremolata. Bake for 15 minutes more. \n8. Serve immediately.

Wine Pairing: Medium Red — Chianti, Sangiovese — Chianti