You just can’t help but love the colours of bell peppers! I call for ground veal but I don’t see why ground turkey, ground pork or ground beef would not be just as delicious. A nice big spoonful of tomato sauce with herbs spooned over top would be just the ticket!
Makes 4 Peppers
2 each orange & red bell peppers, or red & green peppers
1 lb. ground veal
2 Tbsp. EVO + extra for drizzling
1 medium onion, chopped fine
4 oz. mushrooms, chopped
1 clove garlic, minced
½ tsp. dried oregano or 1 ½ tsp. fresh, chopped
½ tsp. dried basil, or 1 ½ tsp. fresh, chopped
1 Tbsp. finely chopped Italian (flat-leaf) parsley
Chicken stock to moisten (see below) or purchased broth
1 eggs, beaten
1/3 cup dried fine breadcrumbs
¼ cup freshly grated Parmigiano-Reggiano
½ tsp. salt & ¼ tsp. freshly ground black pepper
Tomato Sauce With Herbs, made with 1/2 cup chopped onions, sautéed until soft in EVOO before adding the remaining ingredients (see below)
Note: You can substitute all rosemary for the oregano and basil if you like
Bring a large pot of water to a boil.
Preheat the oven to 350 F.
While the water is coming to the boil, remove the tops and shoulders of the peppers. Remove the cores. When the water comes up to boil, add the peppers, submerging them completely, for 2 minutes. Remove from the water, drain on paper towels.
Heat a large skillet over medium heat; add the EVOO and heat until hot. Sauté the onions until soft; add the mushrooms, sauté for 2 minutes; add the veal, breaking up lumps with a fork and cook until no longer pink. Add the garlic and continue to sauté for 2 minutes, then add the herbs. Remove from the heat, cool for 15 minutes. Whisk the egg and add to the cooled meat mixture along with the breadcrumbs, 2 Tbsp. chicken stock to moisten and 1/4 cup of the Parmigiano. Season with the salt and pepper. Stuff the peppers with the mixture; place the stuffed peppers into a deep baking dish, just large enough to accommodate the peppers. Sprinkle a little EVOO on each one and bake in the oven for 45 minutes or until nicely browned on top.
Serve with the Tomato Sauce spooned over top and a sprinkle the remaining Parmigiano on each pepper. If you just happen to have some basil oil hanging about, a drizzle of that would be nice!
Helpful link to Tomato Sauce With Herbs. And to Making Stock.