Ingredients
500 g (1 lb) ground grain-fed veal
4 coloured peppers, cut in half length-wise with the seeds removed
15 ml (1 tbsp) olive oil
1 onion, coarsely chopped
125 ml (1/2 cup) bread crumbs
60 ml (1/4 cup) dried tomatoes, chopped
30 ml (2 tbsp) pine nuts, grilled
45 ml (3 tbsp) pesto
Salt and freshly ground pepper
100 g (1 cup) ground mozzarella cheese
Preparation
Preheat oven to 220oC (425oF).
Oil a 23 x 33 cm (9 x 13 in) baking dish.
Brush the pepper halves with a little olive oil. Season with salt and pepper.
Thoroughly mix together the meat, onion, bread crumbs, dried tomatoes, pine nuts, pesto, salt, pepper and mozzarella cheese.
Stuff the peppers with the meat mixture.
Cook the stuffed peppers in the preheated oven for 50 minutes.
Serve with mesclun salad.
