Peppers Stuffed with Veal

Ingredients

• 500 g (1 lb) ground Quebec 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

1. Preheat oven to 220°C (425°F).
2. Oil a 23 x 33 cm (9 x 13 in) baking dish.
3. Brush the pepper halves with a little olive oil. Season with salt and pepper.
4. Thoroughly mix together the meat, onion, bread crumbs, dried tomatoes, pine nuts, pesto, salt, pepper and mozzarella cheese.
5. Stuff the peppers with the meat mixture.
6. Cook the stuffed peppers in the preheated oven for 45 minutes.
7. Serve with mesclun salad.