Veal-Stuffed Bell Peppers in Cherry Tomato Sauce

Veal-Stuffed Bell Peppers in Cherry Tomato Sauce

  • Preparation 30 min
  • Cooking 55 min
  • Servings 6

These stuffed bell peppers can be made in part, or wholly, with organic ingredients. We prepared the ground-veal mixture first and then stuffed each pepper, followed by a layer of our super-simple cherry tomato sauce. While baking, the surface of each moist, tender meatball caramelizes, letting those delicious natural juices balance out the acidity of the tomatoes.

Featured in RICARDO Magazine (SPRING 2019)
  • Nut-free

Categories

Ingredients

  • Cherry Tomato Sauce

    • 1 small onion, chopped
    • 2 tbsp (30 ml) olive oil, plus more for drizzling
    • 2 tbsp (30 ml) tomato paste
    • 3 cups (420 g) cherry tomatoes, halved
    • 1/2 cup (125 ml) chicken broth
  • Bell Peppers

    • 2 slices white sandwich bread, torn
    • 1/4 cup (60 ml) milk
    • 1 lb (450 g) ground veal
    • 1 cup (70 g) Parmesan cheese, freshly grated, plus more for serving
    • 1/4 cup (10 g) flat-leaf parsley, finely chopped
    • 1/2 tsp salt
    • 1/4 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1 garlic clove, finely chopped
    • 1 egg
    • 3 yellow or orange bell peppers, halved and seeded

Preparation

  • Cherry Tomato Sauce

  • Bell Peppers

Personal Note