More Great Recipes: Beef

Stuffed Veal


User Avatar
Member since 2009

Serves | Prep Time | Cook Time

Ingredients

4 tbsp olive oil
2 red bell peppers
2 yellow bell peppers
1 white onion
6 fresh sprigs marjoram
1 1/2 lbs boneless veal, thinly sliced
1 1/2 cups cooked brown rice
1/2 cup shredded fontina cheese
Fresh-cracked black pepper


1 - Preheat oven to 375F. Lightly grease a loaf pan with 1 tbsp of the olive oil. Clean the peppers, and leave whole. Peel and thickly slice the onion. Clean and gently chop the marjoram leaves.


2 - Toss the peppers and onions in the remaining oil. Place on a large baking sheet. Roast for 10 to 20 minutes, until the onion is softened and the “skin” of the peppers blisters. Remove from the oven and immediately seal the peppers in a plastic bag (this makes it easier to remove the skin). Place the onions on paper towels to drain. Gently remove the skins from the peppers. Cut the peppers in half, and remove the stems and seeds.


3 - Layer the veal, peppers, rice, onions, marjoram, cheese, and black pepper in the prepared loaf pan.


4 - Cover with aluminum foil, and roast for 45 minutes. Remove from the oven and uncover. Carefully drain off grease. Return to the oven and roast, uncovered, for 20 minutes.


5 - Remove from the oven and let cool thoroughly. Slice, and serve at room temperature or reheat as desired.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies