Veal Stuffed Bell Peppers

Veal Stuffed Bell Peppers

Ingredients:

• 2 red bell peppers
• 2 orange or 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
• Zest from 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

Directions:

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 tbsp 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 a medium-high heat, preheat 2 tbps 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.

Find all our Gluten Free Recipes here