Stuffed Red Bell Peppers With Veal and Garden Vegetables

Preparation:	25 min
Marinating/Waiting:	0 min
Cooking:	20 min
Total:	45 min

4
servings

Category:	Meats and substitutes
Subcategory:	Veal
Source:	Metro

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Recipe ingredients

4 Quebec red bell peppers
1 carrot
½ onion
10 oz (300 g) ground veal
1 stick of celery
3 sprigs of fresh oregano
½ bunch of chives
1/2 cup (125 mL) ricotta
Sufficient quantity, salt and pepper
Sufficient quantity, vegetable oil

Preparation

Chop the onion, celery and carrot. Chop the oregano and chives. Heat some oil in a pan and cook the onion until slightly golden. Add the carrots and celery and cook for 2-3 minutes.
Add the veal and cook until no longer pink. Adjust seasoning with salt and pepper.
Once thoroughly cooked, pour mixture in a separate bowl.
Add the chives, oregano and ricotta to the meat. Set aside.
Prepare the bell peppers. Chop off the tops of the peppers and set aside for lateruse. Empty the peppers, cleaning the inside and removing all seeds.
Stuff the peppers with the meat. Lay them in an oven-proof sheet pan.
Cook in the oven at 400º F for 20 minutes.

Suggestion

You could also stuff some miniature peppers and serve them with toothpicks as hors d’oeuvres with a sun dried tomato and paprika mayo.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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