Recipe: Meatball Italian Stuffed Peppers

Recipes using McCormick Gourmet Garlic Salt

• 3/4 pound lean ground beef
• 2 eggs
• 1/4 pound Italian sausage
• 1 tbsp dried parsley flakes
• 1 1/2 cups bread crumbs
• 1 tsp garlic salt
• 1 cup Parmesan cheese, grated
• 1 tsp dried sweet basil
• red peppers - amount depends of size of peppers
• 12 oz tomato paste
• 1 quart water
• 1 cup chopped celery
• 1 tsp paprika

Preheat oven to 350° F. Brown and drain meat, cut tops off peppers, remove seeds and membrane. Mix meats, parsley, bread crumbs, salt, cheese, eggs and basil together. Stuff peppers with mixture (amount depends on pepper size). Mix tomato paste, water, chopped celery and paprika, pour over peppers and bake uncovered at 350° F for 45 minutes or until peppers are tender.