Meatball Subs with Bell Peppers

Ingredients

• 16 frozen cooked meatballs
• 2 1/2 cups marinara sauce
• 2 tablespoons olive oil
• 2 bell peppers, sliced into thin strips
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 0 salt and black pepper, to taste
• 4 hoagie rolls, split
• 8 slices provolone cheese
• 2 tablespoons butter, softened
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   In a large skillet over medium heat, warm the olive oil. Add the bell peppers and onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.

   8:00 · Sauté peppers and onion
2. 2

   Add the garlic and oregano to the skillet and cook, stirring, until fragrant, about 1 minute. Season with salt and black pepper, then transfer the vegetables to a plate.

   1:00 · Cook garlic
3. 3

   In the same skillet, combine the meatballs and marinara sauce. Cover and simmer over medium-low heat, stirring occasionally, until the meatballs are heated through, about 15 minutes.

   15:00 · Simmer meatballs
4. 4

   While the meatballs simmer, preheat the broiler and arrange the split hoagie rolls cut-side up on a baking sheet. Spread the cut sides with the softened butter.

5. 5

   Broil the rolls 2 to 3 minutes, watching closely, until lightly golden and toasted.

   2:00 · Toast rolls
6. 6

   Divide the meatballs and sauce among the toasted rolls, about 4 meatballs per sub. Top each with the sautéed peppers and onions, then lay 2 slices of provolone over each sandwich.

7. 7

   Return the open-faced subs to the broiler and broil 1 to 2 minutes, until the cheese is melted and bubbly.

   1:00 · Melt cheese
8. 8

   Sprinkle with Parmesan and parsley, close the sandwiches, and serve immediately.