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Veal stuffed bell peppers Recipe
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5 from 1 vote

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.
Course Breakfast
Cuisine American
Keyword bell pepper, stuffed, veal
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 344kcal
Cost 15

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

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: 344kcal | Carbohydrates: 21g | Protein: 25g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 111mg | Potassium: 946mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5075IU | Vitamin C: 210mg | Calcium: 66mg | Iron: 3mg