Veal Stuffed Bell Peppers Recipe

I really enjoy preparing these veal-stuffed bell peppers. They are quite versatile and can either be served as a side or main dish or even as an appetizer.

They can even be served for breakfast with a cooked egg on top, for lunch with a salad on the side, or for dinner with any of your favorite main Paleo dishes. I just love the taste of all the herbs, vegetables, and ground veal combined into one larger vegetable.

The raisins added in the recipe add some sweetness to the whole dish, making for a perfect combination of sweet and savory. Of course, the raisins are totally optional, especially if you start seeing too much sugar creep into your diet.

These stuffed peppers are quite filling; sometimes, I'm even full after eating only one. I also often double my recipe, so I have leftovers for the whole week, especially when I know it’s going to be a busy week and I won’t have the time to cook many big meals.

I simply grab one stuffed bell pepper leftover from the refrigerator, heat it up, and I’m ready to go.

On the nutrition side, bell peppers are a really good source of vitamin C, which is an essential and very powerful antioxidant.

The red and orange ones, other than adding vibrant colors to the dish, are especially high in vitamin C compared to the green ones. That makes bell peppers a really good choice for a diet high in micronutrients.

It's good to keep in mind though, that both bell peppers and tomatoes are in the nightshade family of vegetables and can cause digestive issues in some people.

Instead, if you do better without nightshades, you can easily replace the bell peppers with portobello mushrooms and the tomatoes with carrots.

If nightshades are not an issue, but you don't really enjoy bell peppers, I find that eggplants also make for a good combination with the veal and the other ingredients.

If you do decide to make some changes and go with eggplants, remember that they take more time to cook, so you'll need to adjust your preparation accordingly.

Veal stuffed bell peppers recipe

SERVES: 4-6 PREP: 20 min COOK: 45 min

Ingredients

• 2 red bell peppers;
• 2 orange or yellow bell peppers;
• 3 tablespoon 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;
• Zest from one lemon;
• 1 tablespoon fresh oregano, minced;
• 1 tablespoon fresh cilantro, minced;
• 1 tablespoon fresh marjoram, minced;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 350F.
2. Cut 2 red bell peppers and 2 orange or yellow bell peppers in half. Remove the seeds and the white membrane. Wash the peppers thoroughly.
3. Place the bell peppers on a cooking dish and apply 1 tablespoon of olive oil all over the bell peppers making sure they're all covered.
4. Place the bell peppers in the oven for 20 minutes.
5. Meanwhile, on medium-high heat, preheat 2 tablespoon of olive oil.
6. Add the garlic, the onions, and the minced peppers for 2 min or cook until they soften. Once the vegetables are soft, add the veal and season to taste with salt and pepper.
7. When the meat is almost cooked through, add the cherry tomatoes, raisins, lemon zest, and fresh herbs and cook for another few minutes.
8. Stuff all the pre-cooked bell peppers with the veal mixture.
9. Cover the bell peppers with some aluminium foil and place in the oven for 25 minutes.
10. Remove the foil and cook again for another 5 to 10 minutes.
11. Serve as either a side or main dish.

Veal stuffed bell peppers recipe

A recipe for bell peppers stuffed with a delicious mixture or ground veal, vegetables and herbs. Cooked to perfection for a very satisfying Paleo meal.

5 from 1 vote

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 344 kcal

Ingredients

  

1x2x3x

• 2 red bell peppers
• 2 orange or yellow bell peppers
• 3 tablespoon 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
• Zest from one lemon
• 1 tablespoon fresh oregano minced
• 1 tablespoon fresh cilantro minced
• 1 tablespoon fresh marjoram minced
• Sea salt and freshly ground black pepper to taste

Instructions

 

• Preheat your oven to 350F.
• Cut 2 red bell peppers and 2 orange or yellow bell peppers in half. Remove the seeds and the white membrane. Wash the peppers thoroughly.
  2 red bell peppers, 2 orange or yellow bell peppers
• Place the bell peppers on a cooking dish and apply 1 tablespoon of olive oil all over the bell peppers making sure they’re all covered.
  3 tablespoon extra-virgin olive oil
• Place the bell peppers in the oven for 20 minutes.
  1 red bell pepper minced
• Meanwhile, on medium-high heat, preheat 2 tablespoon of olive oil.
• Add the garlic, the onions, and the minced peppers for 2 min or cook until they soften. Once the vegetables are soft, add the veal and season to taste with salt and pepper.
  1 red onion minced, 1 clove garlic minced, Sea salt and freshly ground black pepper to taste, 1 lb ground veal
• When the meat is almost cooked through, add the cherry tomatoes, raisins, lemon zest, and fresh herbs and cook for another few minutes.
  10 oz cherry tomatoes, 1 oz raisins, Zest from one lemon, 1 tablespoon fresh oregano, 1 tablespoon fresh cilantro, 1 tablespoon fresh marjoram
• 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.
• Serve as either a side or main dish.

Nutrition

Calories: 344kcalCarbohydrates: 21gProtein: 25gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 93mgSodium: 111mgPotassium: 946mgFiber: 5gSugar: 9gVitamin A: 5075IUVitamin C: 210mgCalcium: 66mgIron: 3mg

Keyword bell pepper, stuffed, veal

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