Quarter potatoes.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.

While potatoes microwave, remove stem, seeds, and ribs, and cut bell pepper into 1/4” slices.

In a mixing bowl, combine ground beef, 2 Tbsp. water, 1/4 tsp. salt, panko, Italian seasoning, and a pinch of pepper. Form mixture into 12 equally-sized meatballs.

Carefully remove potatoes from microwave.

Place a large non-stick pan over medium heat and add 4 tsp. olive oil.

Add meatballs and bell peppers to hot pan. Cover and stir occasionally until peppers are tender and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.

Alternatively, reserve half the raw bell peppers for snacking/serving on the side.

Stir in marinara until meatballs are coated and sauce is heated though, 2-3 minutes.

Remove from burner. Evenly top with mozzarella. Cover and set aside until melted.

While meatballs and peppers cook, continue recipe.

Place another large non-stick pan over medium-high heat and add 4 tsp. olive oil.

Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until potatoes are browned and tender, 5-8 minutes.

Remove from burner. Stir in garlic pepper and Parmesan until combined.

Open rolls and place directly on oven rack, cut-sides up.

Broil under hot broiler until toasted, 1-2 minutes.

Don't text and broil! Keep an eye on oven as rolls may burn easily under broiler.

Carefully remove from broiler.

Plate dish as pictured on front of card, filling roll with meatballs and peppers. Bon appétit!