Stuffed Red Bell Peppers With Veal and Garden Vegetables

Stuffed Red Bell Peppers With Veal and Garden Vegetables
  • 4 servings
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 4

    quebec red bell peppers

  • 1

    carrot

  • 0.500

    onion

  • 10 oz
    (300 g)

    ground veal

  • 1

    stick of celery

  • 3

    sprigs of fresh oregano

  • 0.500

    bunch of chives

  • 1/2 cup
    (125 mL)

    ricotta

  • sufficient quantity, Salt and pepper

  • sufficient quantity, vegetable oil

Preparation

Chop the onion and reserve. Chop the carrot and celery, oregano and reserved chop the chives and set aside.

In a skillet, heat a little oil and Sauté onion, add the celery and carrot and cook 2-3 minutes.

Add veal and cook completely. Season and stir in ricotta, chives, oregano and book.

Preheat oven to 200°C (400°F).

Prepare the peppers. Cut off the top of the pepper and keep the cap. Empty the seeds of its peppers and clean inside.

Stuff peppers and place the mixture on a baking sheet and bake 20 minutes.

Source: Metro