2 medium red, yellow or green bell peppers, cut into 1/4-inch thick strips (about 2 cups)
1 large yellow onion, sliced (about 2 cups)
1 tablespoon Montreal steak grill seasoning
1 package (12 oz) 12-count dinner rolls (not pulled apart)
24 frozen plain meatballs (1/2 oz each), cooked as directed on package
4 slices (from 12-oz package) Kraft™ Velveeta™ original cheese
4 slices provolone cheese (about 3 oz)
1 tablespoon butter, melted
Heat oven to 375°F. In 12-inch nonstick skillet, heat oil over medium-high heat until hot; cook bell peppers, onion and grill seasoning in oil 8 to 10 minutes, stirring frequently, until peppers and onions are soft. Slice sheet of dinner rolls in half horizontally; place bottom half in ungreased 13x9-inch (3-quart) baking dish. Place 2 meatballs on each roll bottom. Spoon peppers and onions over meatballs. Top with sliced cheeses. Place top half of rolls over cheese. Brush melted butter over top of rolls. Bake 19 to 22 minutes or until rolls are golden brown and cheese is melted. Cut into individual sliders, and serve.