Ingredients:

• 16 ounces ground beef
• Half cup rice crumbs
• Half a large onion, diced
• 2 sweet long green peppers
• Half cup rice flour mixed with 2 teaspoons sweet paprika and black pepper to taste.
• 2 ounces margarine or butter
• The other half of a large onion diced
• 1 large clove garlic
• Half green or red bell pepper
• 2 vegetable stock cubes mixed with 2 cups water
• Half teaspoon Italian herbs
• Quarter cup chopped jalapenos
• 1 cup grated cheese

Directions:

1. Combine first four ingredients into balls. It will make 6-8 depending on the size of your meatballs. Toss in the seasoned flour. Place meatballs in the fridge for at least half an hour.
2. Melt margarine in pan. Add meatballs and cook for around 15 minutes. Turn meatballs often so they do not stick.
3. Remove meatballs from pan and drain on absorbent paper before putting into a greased ovenproof casserole dish.
4. Add onion, garlic, bell pepper and salami to pan and cook till onions are transparent.
5. Blend in remaining seasoned flour and herbs. Cook, stirring for 2-3 minutes. Pour in the vegetable stock cubes and water and stir till boiling. Add jalapenos and half of the cheese. Pour over the meatballs.
6. Cover and bake in a moderate oven for 20 minutes. Remove lid. Sprinkle the remainder of the cheese over and bake uncovered another 10 minutes.

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