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Veal In Pepper Shells

Tummy.Tucker's picture
Ingredients
  Green peppers 2 , halved and seeded
  Boneless veal shoulder 1 Pound, cut in 1 1/2 inch cubes
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Garlic powder 1⁄4 Teaspoon
  Dried onion flakes 1 Tablespoon
  Parsley flakes 1 Teaspoon
  Chicken bouillon 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Tomato juice 2 Tablespoon
  Water 3 Tablespoon (Or As Required)
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) In a small saucepan, bring the water to a boil and place green pepper in it.
3) Let the peppers blanch for 5 minutes and drain.

MAKING
4) In a non-stick pan, place the veal and season with salt, pepper and garlic powder.
5) Heat the pan to medium heat and brown the veal even on all the sides.
6) In a bowl, mix together, onion and parsley flakes, bouillon, lemon and tomato juices and 2 tablespoon water.

FINALIZING
7) Stuff the pepper equally, with the veal mixture and top the veal with the onion flake mixture.
8) Place the stuffed green peppers on a non-stick baking pan.
9) Bake for 25 minutes or until the peppers are tender.

SERVING
10) Serve the stuffed peppers hot on the bed of small mixed salad if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Capsicum
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
2

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