Italian Stuffed Peppers Using Rose Veal Ground Beef

Author: Farmer Kelley

INGREDIENTS

• 1 lb Howling Flats Farm Rose Veal Ground Beef

• 4 large bell peppers (any color)

• 1 cup cooked rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup crushed tomatoes or tomato sauce

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp sea salt

• ½ tsp black pepper

• 2 tbsp olive oil

• Fresh parsley or basil for garnish

Instructions

1. Prepare the peppers. Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds. Lightly brush with olive oil and place in a baking dish.

   
   

2. Cook the filling. In a skillet over medium heat, warm olive oil. Add onion and cook until softened. Stir in garlic and cook for another minute.

   
   

3. Add the veal. Add the rose veal ground beef and cook until browned, breaking it up as it cooks.

   
   

4. Combine ingredients. Stir in cooked rice, crushed tomatoes, Italian seasoning, salt, pepper, and half of the Parmesan cheese. Let simmer for a few minutes so flavors combine.

   
   

5. Stuff the peppers. Spoon the mixture evenly into the peppers. Sprinkle the remaining Parmesan on top.

   
   

6. Bake. Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until peppers are tender.

   
   

7. Serve.Garnish with fresh parsley or basil and enjoy warm.