> 2 (10 oz) pkgs Pepperidge Farm ® Garlic Bread
> 1 medium green bell pepper
> 2 cups Prego ® Traditional Italian Sauce
> 16 oz frozen fully-cooked beef meatballs, thawed
> 1 cup shredded mozzarella cheese
Preheat the oven and bake the garlic bread according to the package directions.
Meanwhile, cut the pepper into 2-inch-long strips.
Coat a 4-qt saucepan with cooking spray and heat over medium-high heat for 1 min. Add the sliced pepper and cook, stirring occasionally, until tender yet still crisp, about 3 min. Stir in the sauce and meatballs and bring to a boil. Reduce the heat to low. Stirring occasionally, cook until the meatballs are heated through, around 20 min.
Spoon the meatball mixture onto the bottom halves of garlic bread. Sprinkle with cheese and top with remaining bread halves. Cut each in half crosswise.