Meatball Stuffed Peppers

In a large skillet over medium-high heat, cook the Garlic (2 cloves) in the Extra-Virgin Olive Oil (1/4 cup) until lightly golden brown, add the Crushed Red Pepper Flakes (1 pinch) and Whole Peeled Tomatoes (1 jar) and season to taste with Salt (to taste). Bring to a boil, reduce to simmer for 15-20 minutes, add the Fresh Basil (1/4 cup), and remove from the heat. Reserve refrigerated.

Preheat the oven to 350 degrees F (180 degrees C). Bring a large pot of water to a boil and add salt. Cut off the lids from the Red Bell Peppers (4) and reserve them. Remove the seeds and any white ribs then cut a thin slice from the bottom of each pepper so they will stand up. Add the peppers and lids to the pot of boiling water and cook until softened, about 8 minutes. Drain and allow to cool.

In a large bowl, mix together the 90/10 Ground Beef Sirloin (1 lb), Farmhouse Eggs® Large Brown Egg (1), Grated Parmesan Cheese (2 Tbsp), Italian Flat-Leaf Parsley (1 1/2 Tbsp), Fresh Oregano (1 Tbsp), Fresh Basil (2 Tbsp), Yellow Onion (1 cup), Breadcrumbs (1 cup), {@10:}, Ground Black Pepper (to taste), and 1 cup of Water (2 cups). Knead the water into the meat mixture with your hands. Add another ½ cup of water and continue to knead. As you knead, the breadcrumbs will soften. Add the remaining ½ cup of water and knead again. By now the mixture should feel smooth and have a very soft texture. If you would like to taste your mix for seasoning make a very small patty from the meat mixture and cook it in a sauté pan and taste for desired flavor before you stuff peppers.

Season the insides of the peppers with Salt (to taste) and Ground Black Pepper (to taste). Spoon a little tomato sauce into the bottom of each pepper and divide the meat mixture among them. Place upright in an oven-safe baking dish and pour the remaining tomato sauce over and around the peppers. Top each pepper with its’ pepper lid. Cover the peppers first with parchment paper, then cover the entire dish tightly with foil. Bake until the peppers are soft and the filling has cooked through for approximately 60 minutes.

While the peppers are cooking make the topping. In a small bowl mix together the remaining Grated Parmesan Cheese (1 Tbsp), Italian Flat-Leaf Parsley (1 1/2 Tbsp), and Breadcrumbs (2 Tbsp).

Uncover the baking dish, remove the pepper lids, and dust each pepper with the topping. Turn the oven to broil and place the peppers under the broiler until just browned for approximately one minute. Replace the lids and serve hot or at room temperature.