Italian Meatballs and Peppers

Italian Meatballs and Peppers

5
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"Juicy meatballs in an Italian-style tomato sauce with bell peppers."

Ingredients 8 h 10 m {{adjustedServings}} servings 189 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1001 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Combine tomatoes, tomato paste, meatballs and pepper strips in CROCK-POT(R) slow cooker.
  2. Cook on LOW setting for 8 to 10 hours or on HIGH setting for 4 to 6 hours.
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Reviews 5

  1. 9 Ratings

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sonwon
2/23/2011

I only had one can of diced tomatoes, so I added a can of V-8 that I happened to have on hand. Also, I added some dried Italian seasoning, and a touch of red pepper flakes, and served it under whole wheat penne. Hearty and tasty, great to come home to!

Stephanoodle
3/22/2011

So incredibly fast, easy and delicious. This recipe called for frozen meatballs, so I dashed down to Safeway to buy some and decided to just cook them instead of following the tedious recipe. Thank you allrecipes!!

Rachel
3/21/2011

I didn't have any frozen meatballs on hand so I made some from scratch using some random meat products, spices, and fresh vegetables. I also didn't have any frozen vegetables so I had to use fresh.