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Our exclusive proprietary blend of Ground Veal is full of flavor, but still lean and healthy. With a finer texture and smoother taste than beef, this Ground Veal upgrades your favorite family beef based meals.
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Veal Stuffed Bell Peppers
Total Time: 1 hour and 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
2 red bell peppers
2 yellow bell peppers
3 tbsp extra-virgin olive oil
1 red onion minced
1 clove garlic minced
1 red bell pepper minced
1 lb ground veal
10 oz cherry tomatoes
1 oz raisins
Lemon zest, one lemon
1 tbsp fresh oregano, minced
1 tbsp fresh cilantro, minced
1 tbsp fresh marjoram, minced
Sea salt and freshly ground black pepper to taste
Preheat your oven to 350 F.
Cut red bell peppers and yellow bell peppers in half.
Remove the seeds and the white membrane.
Wash the peppers thoroughly.
Place the bell peppers on a cooking dish and apply 1 tbsp of olive oil all over the bell peppers making sure they’re all covered.
Place the bell peppers in the oven for 20 minutes.
Meanwhile, preheat 2 tbsp of olive oil in a skill on medium-high heat.
Add the garlic, onions and the minced red pepper and cook for 2 minutes.
Add the veal and season to taste with salt and pepper.
When the meat is almost cooked through, add the cherry tomatoes, raisins, lemon zest and fresh herbs.
Cook for another 3 minutes.
Remove from heat and stuff all the pre-cooked bell peppers with the veal mixture.
Cover the bell peppers with some aluminium foil and place in the oven for 25 minutes.
Remove the foil and cook again for another 5 to 10 minutes.
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