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Stuffed Red Bell Peppers With Veal and Garden Vegetables https://www.metro.ca/userfiles/image/recipes/poivrons-farcis-veau-legumes-6905.jpg PT25M PT20M PT45M
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.
4
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
Stuffed Red Bell Peppers With Veal and Garden Vegetables

Stuffed Red Bell Peppers With Veal and Garden Vegetables

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    quebec red bell peppers
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 1
    carrot
  • 0.500
    onion
  • 10 oz
    (300 g)
    ground veal
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    3 kg

  • 1
    stick of celery
  • 3
    sprigs of fresh oregano
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    SELECTION ECONO SPICE BAG

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    SELECTED SIZES SELECTED VARIETIES

    CLUB HOUSE ORGANIC SPICES

    CLUB HOUSE ORGANIC SPICES

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    SELECTED SIZES SELECTED VARIETIES

  • 0.500
    bunch of chives
  • 1/2 cup
    (125 mL)
    ricotta
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    200 - 475 g SELECTED VARIETIES

    2 AIR MILES® Bonus Miles


  • sufficient quantity, Salt and pepper

  • sufficient quantity, vegetable oil
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    1.42 L SELECTED VARIETIES

Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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