Veal-Stuffed Bell Peppers in Cherry Tomato Sauce
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 […]
Ingredients
- 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
- 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
Instructions
- In a large ovenproof skillet over medium heat, soften the onion in the oil. Add the tomato paste and cook for 1 minute, stirring with a wooden spoon. Add the cherry tomatoes and broth. Season with salt and pepper. Bring to a boil. Remove from the heat and keep warm.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
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.