Total preparation and cooking time: 50 minutes

• 1/2 onion, cut into thin strips
• 1/2 green bell pepper, cut into thin strips
• 1-1/4 cups prepared spaghetti sauce
• 1/2 teaspoon dried basil
• 4 hoagie rolls, split
• 1/4 cup shredded mozzarella cheese

Meatballs:

• 1 pound Ranchline All Natural Ground Beef or Lamb
• 1/2 cup soft bread crumbs
• 1 egg
• 2 tablespoons finely chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Heat oven to 350°F. Combine meatball ingredients in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan. Bake in 350°F oven 25 to 30 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.
2. Heat 2 tablespoons water in large nonstick skillet over medium heat until hot. Add onion and bell pepper; cook and stir 4 minutes or until vegetables are tender. Add spaghetti sauce, basil and meatballs; heat through, stirring occasionally. Serve in rolls; sprinkle with cheese.

Makes 4 servings.

Nutrition information per serving: 526 calories; 23 g fat (8 g saturated fat; 7 g monounsaturated fat); 133 mg cholesterol; 1089 mg sodium; 46 g carbohydrate; 4.0 g fiber; 34 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.8 mg iron; 23.5 mcg selenium; 5.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

# Servings: 12

12 large mushrooms

1 tablespoon olive oil

1/3 pound ground Ranchline All Natural Lamb

1/2 teaspoon each garlic salt and ground pepper

1/4 cup chopped red bell pepper

3 green onions, thinly sliced

2 tablespoons prepared Plum Sauce

3 tablespoons finely chopped peanuts, divided

Preparation time:  20 minutes

Cook time:  15 minutes

Wipe off mushrooms with a damp paper towel.  Snap out mushroom stems and >chop; set aside.

In large skillet, heat oil.  Add lamb and chopped mushroom stems.

Season with garlic salt and pepper.  Cook and crumble lamb until browned.

Drain well and stir in bell pepper and onions.

Stir in Plum Sauce and 2 tablespoons peanuts.  Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts.

Place mushroom caps on baking sheet.  Bake at 375 degrees for 15 minutes.

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