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.
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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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