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…
Instructions
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1
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.
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2
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.
