Mild ground veal is accented with three terrific flavour combinations in these festive stuffed peppers. The “pot luck” is in the surprise of which flavour each diner gets.
1/2 cup (125 mL) long-grain rice
3 large sweet red peppers
2 each large sweet green and yellow peppers
1 each egg, jar (700 mL) pasta sauce and large onion (finely chopped)
2 tsp (10 mL) dried basil
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1 1/2 lbs (750 g) ground veal
2 cloves garlic, minced
2 tbsp (30 mL) freshly grated Parmesan cheese
Sun-Dried Tomato filling:
1 tsp (5 mL) dried oregano
2 tbsp (30 mL) freshly grated Parmesan cheese
Feta and Lemon Filing:
1/2 cup (125 mL) crumbled feta cheese
2 tsp (10 mL) grated lemon rind
Black Olive Filling:
1/4 cup (50 mL) chopped oil-cured black olives
2 tbsp (30 mL) freshly grated Romano cheese mixed with 1/4 tsp dried rosemary
Cook rice according to package directions. Fluff with fork; let cool.
Cut red, green and yellow peppers in half lengthwise; remove seeds and membranes. Set all but 2 of the red pepper halves aside. Dice remaining red pepper halves; set aside.
In large bowl, using fork, combine egg, basil, salt, pepper and 3/4 cup (175 mL) of the pasta sauce. Gently blend in diced red pepper, veal, garlic and onion. Gently blend in rice. Divide mixture into 3 bowls. To first bowl, add sun-dried tomatoes, Parmesan and oregano; pack into green peppers. To second bowl, add feta cheese and lemon rind; pack into yellow peppers. To third bowl, add olives, Romano mixed with rosemary; pack into red peppers. Place peppers in roasting pan or 2 large baking dishes; pour remaining pasta sauce into pan. Spoon some of the sauce over peppers. Cover with foil and bake in 350?F (180?C) oven for 30 minutes. Uncover and bake for 20 to 25 minutes longer or until veal is no longer pink and sauce is bubbling. Sprinkle with Parmesan and broil for about 3 minutes or until melted
Makes 6 servings
Helpful Tips: Peppers can be filled, covered and refrigerated for up to 1 day. Increase covered baking time by about 10 minutes. Bake this dish in the oven; transfer to a slow-cooker set on low to keep hot for a buffet.
