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Stuffed Peppers

A delicious, hearty dish!

This recipe brought hope to a grieving widow


12 large bell peppers

12 cooked meatballs (see preparation below)

2 8.8-ounce packages of Uncle Ben’s Ready Rice, cooked

Red Gravy (see preparation below)

Olive oil

14 tablespoons Romano cheese 


1. Preheat oven to 375°F. Rinse peppers, cut off tops and clean out. Place in microwave for 5 minutes to soften.

2. Mix meatballs in bowl with rice and 2 tablespoons cheese. Warm in microwave for 90 seconds.

3. Add gravy to meatball/rice mixture. Spoon mixture into each pepper till full. Pour a little gravy over top and sprinkle each pepper with 1 tablespoon cheese, then replace top (mix and match different peppers). Drizzle olive oil over top.

4. Bake on a cookie sheet for about 8 minutes.

Serves 12




2 stale rolls

½ pound ground sirloin

½ pound ground pork

3 eggs

2 cloves garlic

1 to 2 tablespoons parsley

¼ cup breadcrumbs

1/8 cup Romano cheese, grated

Salt and pepper

2 tablespoons olive oil

¼ cup Italian Dressing

¼ cup Chianti

1 teaspoon basil

1 large can Hunt’s tomato sauce

2 tablespoons Italian seasoning


1. Put rolls in cold water to soak. In large bowl mix sirloin, pork, eggs, 1 clove garlic, parsley, breadcrumbs, cheese and salt and pepper.

2. Take out bread and drain it. Add bread to meat mixture and mix. Use ice cream scoop to scoop out balls of meat mixture; put them on a tray.

3. Put olive oil and 1 clove garlic into a skillet. When oil is hot and garlic has browned, remove garlic and add as many meatballs as will fit. Turn them over when sides turn golden brown.

4. When meatballs are cooked, put pan on low heat, then add dressing and Chianti. After a few minutes, take out half of the meatballs and put them on a serving dish for those who like them plain. For the remaining meatballs, add basil and tomato sauce.

5. Cover and let simmer for 20 to 25 minutes, then add Italian seasoning and more basil for another 2 minutes; remove from heat. Makes about 30 meatballs. 




Olive oil

1 clove garlic

1 pound ground pork, chicken or beef

1 squirt Wishbone Italian Dressing

1 large can Hunt’s tomato sauce

Dash of Chianti


1. Cover bottom of a large skillet with oil. Add garlic and cook till blond.

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2. Remove garlic then add meat and brown. Add one large squirt Italian Dressing. Add tomato sauce. Pour in Chianti.

3. Let simmer for 10 to 15 minutes. Remove from heat. 

Read about how cook Annie Lonardo found happiness in the kitchen after her husband passed away.

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