4 bell peppers, seeded and cubed

2 garlic cloves, thinly sliced

1 onion, thinly sliced

1 tbsp (15 ml) vegetable oil

1/4 cup (60 ml) ketchup

1 tbsp (15 ml) maple syrup

1 tsp chili powder, smoked paprika or ground chipotle

1/2 recipe extra tender pork meatballs, cooked and hot (p. xx)

Basil leaves, for serving

With the rack in the lowest position, preheat the oven to 425°F (220°C).

In a 13 x 9-inch (33 x 23 cm) baking dish, combine the bell peppers, garlic, onion and oil. Season with salt and pepper. Bake for 30 minutes, stirring halfway through.

Meanwhile, in a bowl, combine the ketchup, syrup and chili powder. Season with salt and pepper.

Brush the cooked meatballs with the sauce to coat well. Arrange over the bell peppers. Bake for 10 minutes or until the meatballs are glazed with the sauce. Garnish with basil leaves.

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