Meatball Heroes with Tri-Colored Peppers

January 18, 2007 · 3 comments · Print This Post

in Dinner, Healthy, Holidays / Entertaining, Poultry

The super tasty and figure friendly dish below has officially allowed Ellie Krieger to overthrow Giada as my favorite food network celebrity chef. Should the Patriots make it to the Super Bowl you might just see this awesome meatball sandwich on my coffee table — if you’re lucky enough to receive an invite to the party of course. Unfortunately If the Colts prevail on Sunday all bets are off…

In addition, the turkey meatballs actually serve as a “double duty” meal since I made them the night before via this recipe with a spicy tomato sauce and whole wheat pasta. I also sliced all of my peppers for the sandwiches while the sauce was cooking and placed them in a container until I was ready to make dinner the next day. Rachael Ray would be so proud of me for prepping ahead. I know this was an Ellie dish but it was probably the first time I ever truly succeeded in making an honest to goodness “30 Minute Meal” (that didn’t consist of tortellini and store bought Alfredo).

Fresh Baguette
Fresh Baguette
Hollow Out
Hollow Out
Tri-Colored Peppers Before
Tri-Colored Peppers Before
And After
And After
Top With Mozzarella
Top With Mozzarella
Broil
Broil

{ 3 comments… read them below or add one }

1 Anna January 19, 2007 at 1:18 pm

Erin-this is amazing. This is almost EXACTLY what I was going to make for you and Chris this weekend!

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2 Robyn March 25, 2007 at 5:31 pm

I’ve been browsing over here for a little while – everything looks fantatsic. I’m especially curious about your pepper and mozzarella bread bowl/sandwich, though. That looks really good. Could you give me a few more details as to how you made it? How long did you broil it? How cooked do you want the peppers before they go into the bread to be broiled – do they cook a lot more in the oven, or are they pretty much done cooking when you remove them from the pan?

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3 Erin March 25, 2007 at 9:53 pm

Hi Robyn,

There’s actually a link to the recipe on the post, but here it is again: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35519,00.html)

It’s tough to give out broiling times because ovens vary vastly. I usually set a timer for 2 minutes and keep checking and resetting the timer after each peak in the oven until I get the proper amount of browning that I want. I have to set a timer or else I will totally forget the item and it will burn to a crisp. I learned this the hard way.

Also, The peppers and onions are thoroughly cooked before I place them in the sandwich. Broiling is just for the purpose of melting the cheese. You should definitely give this recipe a try. It’s very satisfying.

Best,
Erin

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