Veal Stuffed Peppers with Cherry Tomato Sauce

Name: Veal Stuffed Peppers with Cherry Tomato Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 red bell peppers (medium size); 500 g ground veal; 1 cup cooked rice; 1 onion (small, finely chopped); 2 cloves garlic (minced); 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 cups cherry tomatoes (halved); 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp sugar; 1 tsp salt; 1/4 tsp black pepper

70 min 4 servings Medium

All Recipes

Savoury veal-stuffed peppers complemented by a rich cherry tomato sauce.

Prep

25 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

Stuffed peppers are a delightful, comforting dish that has been enjoyed in various cultures around the world. This version brings a Quebecois twist by using veal, a lean and tender meat, paired with a zesty cherry tomato sauce. The combination of juicy roasted peppers and savoury filling makes it a satisfying meal that's perfect for any occasion. Whether you're hosting a dinner party or preparing a weeknight meal for your family, these stuffed peppers are sure to impress.

Instructions

Prepare the peppers

Preheat oven to 190°C (375°F). Cut the tops off the peppers and remove the seeds and membranes.

Pro tip: Choose peppers that can stand upright on their own.

Prepare the filling

In a large bowl, mix ground veal, cooked rice, onion, garlic, oregano, salt, and pepper until well combined.

Pro tip: Do not overmix to keep the filling tender.

Stuff the peppers

Stuff each pepper with the veal mixture, pressing down gently to pack it in.

Pro tip: Leave a small space at the top for the filling to expand.

Roast the peppers

Place stuffed peppers upright in a baking dish. Bake in preheated oven for 30 minutes.

Make the sauce

In a saucepan, heat olive oil over medium heat. Add cherry tomatoes and cook for 5 minutes until softened. Add balsamic vinegar, sugar, salt, and pepper. Simmer for 10 minutes.

Pro tip: Crush some tomatoes with a spoon for a thicker sauce.

Finish the dish

Pour cherry tomato sauce over the baked peppers and return to oven for 15 minutes. Ensure veal reaches an internal temperature of 160°F (71°C).

Pro tip: Use a meat thermometer to check the internal temperature.

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Tips & Tricks

Choose peppers that are uniform in size for even cooking.
Use fresh herbs for a more vibrant flavour.
Cook the veal to a safe internal temperature of 160°F (71°C).

Frequently Asked Questions

What temperature should the veal be cooked to?

The veal should be cooked to an internal temperature of 160°F (71°C).

How long do stuffed peppers take to bake?

Stuffed peppers take about 45 minutes to bake at 190°C (375°F).

Can I use another type of meat?

Yes, you can substitute ground beef, pork, or turkey for veal.

How should I store leftover stuffed peppers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze stuffed peppers?

Yes, freeze baked peppers for up to 2 months. Thaw in the fridge before reheating.

Serving Suggestions

Serve these veal stuffed peppers with a side of crusty bread or a fresh green salad to balance the flavours. For a complete meal, pair with a light red wine or a chilled white, which will complement the tomato sauce beautifully. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place in a preheated oven at 180°C (350°F) until heated through, about 15 minutes.