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MAY SPECIALS:
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Chicken Wings, 5 lbs. for $11.25 - The chicken wings are ready for the air-fryer or grill and are individually quickly frozen.
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Protein Box, 6 lbs. for $14.50 - Includes ground beef (1 lb.), Italian sausage (1 lb.), chicken drumsticks (2.2 lbs.), Pollock fillets (1 lb.), & bologna (1 lb.).
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American Cheese, 5 lbs. for $13.00 - The American cheese is not individually wrapped.
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Shrimp Scampi, 1.5 lbs. for $6.00 - The shrimp scampi is a complete meal with shrimp, linguini pasta, and vegetables in a creamy sauce.
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Baby Back Ribs, 2 lbs. for $10.50 - The ribs are fully cooked and are in a BBQ sauce.
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Meatballs, 5 lbs. for $13.25 - The Italian meatballs are fully cooked and are in a five-pound bag.
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FEATURED RECIPE:
Italian Meatballs and Mozzarella Stuffed Bell Peppers
Serves 4
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Ingredients:
*Ingredient in Food $en$e package
- 1 lb. Italians Meatballs*
- 8 oz. Mozzarella Cheese*
- 4 Large Bell Peppers
- Olive oil
- 1 teaspoon garlic, minced
- ½ cup onion, chopped
- 1 cup cooked rice
- 1 cup pasta sauce*
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
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Directions:
- Preheat the oven to 375° F.
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Add garlic and onions, and sauté until softened.
- Add the Italian meatballs to the skillet and cook until heated through.
- Remove the skillet from heat and stir in cooked rice, pasta sauce, salt, and pepper.
- Stuff each bell pepper with the meatball mixture and top with mozzarella cheese.
- Place the stuffed bell peppers in a baking dish and cover with foil.
- Bake in the oven for 25-30 minutes, or until the peppers are tender.
- Remove the foil and sprinkle grated Parmesan Cheese over the top. Bake for an additional 5 minutes until the cheese is melted and bubbly.
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