Veal Stuffed Peppers

Since we began selling Rose Veal at the farmers market, I have had several customers ask for recipes for ground veal. I posted a blog last week on Pasta with Veal, Capers, and White Wine and today I have another great recipe for Veal Stuffed Peppers. 

I also have a recipe for Awesome Meatloaf that I will post sometime soon. It uses a trio of ground meats include pork, beef, and veal.

Veal Stuffed Peppers

1/2 - 3/4 pound ground veal

1/3 cup long grain rice

2-4* large green peppers

Olive oil

1 rib celery, finely diced

1/2 small red onion, finely diced

1 clove garlic, minced

1/4 - 1/3 zucchini, finely diced

1 tomato, finely diced with juices

1/4 cup freshly grated parmesan cheese

3/4 teaspoon dried oregano

1/8 cup flat leaf parsley, chopped

1/4 cup panko bread crumbs

Preheat oven to 350 degrees.

Rinse rice under cold water. Put in small pan with 3/4 cup water and bring to boil. Once boiling, reduce heat to low and cover. Allow rice to sit for 15 minutes. Rice should be slightly soggy. 

Slice the tops off of the peppers and remove seeds and stems. Dice tops, leaving the bottoms whole as they will serve as the bowls for the stuffing mix. 

In a medium skillet add celery, onion, and garlic. Cook for 5 minutes. Add zucchini and tomato and cook until onions are translucent and vegetables start to soften. Salt and pepper to taste.

In a medium bowl, combine cooked rice, oregano, parsley, cooked vegetables, cheese, and most of the breadcrumbs. Stir until evenly distributed.

Spoon stuffing mix into pepper bowls. Place in a loaf pan with one inch of water in the bottom. Sprinkle with additional panko bread crumbs. 

Bake for 45 minutes. 

When peppers are done remove from oven and top with additional cheese.

Note: As someone who tries to focus on seasonal vegetables, I tend to improvise quite often in my recipes. I happened to have had beautiful dirt grown tomatoes and zucchinis when I wrote this recipe. Feel free to add, subtract, or swap based on your preferences. You could try various types of squash or eggplant. Just be sure to dice them relatively small. In the winter months I substitute stewed tomatoes.

*Because I add whatever vegetables I have on hand, my stuffing often outgrows my pepper bowls. The above recipe is intended for two large peppers but I often end up with enough stuffing mix for four. If this is the case, simply stuff the extra two peppers and freeze them in a sealed baggy before cooking them. Later pull them out of the freezer, allow them to partially thaw, and then bake.