Plant-Based Meatballs with Bell Peppers, Pasta & Tomato Sauce
Easy family pasta night dish, it's vegan too!
- Contains Wheat
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 2 (24 ounces each) jars marinara sauce
- 3 cups vegetable stock
- 1 box (16 ounces) dry pasta of choice
LEVEL 2 (BOTTOM LAYER OF RACK)
- 3 bell peppers, cut in 1-inch strips
- 1 tablespoon olive oil
- Kosher salt, as desired
- Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
- 12 frozen plant-based meatballs
- 2 tablespoons canola oil
- Aluminum Foil
Instructions
Step 1
Place all Level 1 ingredients in the pot and stir until combined.
Step 2
Place all Level 2 ingredients in a medium bowl and toss until fully combined.
Step 3
Place a 15-inch sheet of aluminum foil on a flat surface. Add the bell peppers to the center and fold the edges in to create a sealed packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the pasta mixture.
Step 4
Slide the Deluxe Layer through the lower layer’s handles. Place the plant-based meatballs on the Deluxe Layer.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 425°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, carefully remove the entire rack with the meatballs and foil packet.
Step 7
Stir the pasta and serve with bell peppers and meatballs.