Ingredients

The following ingredients have 5 Servings
  • 2 red bell peppers
  • 2 orange or yellow bell peppers
  • 3 tbsp extra-virgin olive oil
  • 1 red onion minced
  • 1 clove garlic minced
  • 1 red bell pepper minced
  • 1 lb ground veal
  • 10 oz cherry tomatoes
  • 1 oz raisins
  • Zest from one lemon
  • 1 tbsp fresh oregano (minced)
  • 1 tbsp fresh cilantro (minced)
  • 1 tbsp fresh marjoram (minced)
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Preheat your oven to 350F.
  • Cut 2 red bell peppers and 2 orange or yellow bell peppers in half. Remove the seeds and the white membrane. Wash the peppers thoroughly.
  • Place the bell peppers on a cooking dish and apply 1 tbsp of olive oil all over the bell peppers making sure they’re all covered.
  • Place the bell peppers in the oven for 20 minutes.
  • Meanwhile, on medium-high heat, preheat 2 tbsp of olive oil.
  • Add the garlic, the onions, and the minced peppers for 2 min or cook until they soften. Once the vegetables are soft, add the veal and season to taste with salt and pepper.
  • When the meat is almost cooked through, add the cherry tomatoes, raisins, lemon zest, and fresh herbs and cook for another few minutes.
  • Stuff all the pre-cooked bell peppers with the veal mixture.
  • Cover the bell peppers with some aluminium foil and place in the oven for 25 minutes.
  • Remove the foil and cook again for another 5 to 10 minutes.
  • Serve as either a side or main dish.