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These veal-stuffed peppers with cherry tomato sauce are pure comfort food for any family dinner or special gathering. The filling is mixed together from scratch and baked directly in fresh pepper halves, simmering in a zingy tomato sauce bursting with sweetness from cherry tomatoes. This recipe brings tender veal, creamy Parmesan, and the brightness of parsley to every bite. The baking process melds all the flavors making it a crowd pleaser you will want to serve again and again.
I made this for my parents on a Sunday when I wanted something both impressive and homey. Their plates were cleared within minutes and now it is a dinner staple whenever my sisters visit.
Ingredients
- Small onion: chopped for a deep sweet base to the sauce look for a firm onion without blemishes
- Olive oil: adds richness and helps soften both onions and peppers use extra-virgin for best flavor
- Tomato paste: gives the sauce concentrated tomato depth pick one without added sugar
- Small cherry tomatoes: the star of the sauce choose the ripest ones you can find for natural sweetness
- Chicken broth: layers in extra savory flavor opt for a low-sodium variety to control saltiness
- White sandwich bread: torn for tenderness in the stuffing use bread that feels soft and squishy
- Milk: makes the veal mixture moist and tender whole or two percent milk both work well
- Ground veal: the delicate main protein look for freshly ground veal from a trusted butcher
- Freshly grated Parmesan cheese: creamy and nutty and makes the filling richly flavored grate it yourself for best results
- Flat-leaf parsley: for vibrant freshness pick leaves that look crisp and deep green
- Salt: brings out the flavors a fine grain salt will blend best into the mixture
- Dried oregano: classic Italian flavor pairing aromatic and subtle
- Crushed chili flakes: a pop of heat optional but adds great contrast
- Garlic: for aromatics choose a clove that feels firm and not sprouting
- Egg: binds the stuffing together use a large fresh egg
- Yellow or orange bell peppers: sweet and juicy and make for a stunning colorful presentation pick peppers with shiny skins and no soft spots
Step-by-Step Instructions
- Sauté the Onion:
- In a large ovenproof skillet heat olive oil over medium. Add the chopped onion and cook slowly stirring often for 5 to 7 minutes until softened and just golden. This step draws out the onion’s natural sweetness which is the start of your sauce’s flavor.
- Build the Tomato Sauce:
- Stir in the tomato paste and cook for 1 minute until it darkens and sticks a little to the pan. Add cherry tomatoes and chicken broth then increase the heat to bring everything to a gentle boil. Season with a pinch of salt and a little pepper. Take the skillet off the heat and keep the sauce warm.
- Preheat the Oven:
- Move an oven rack to the center position and preheat your oven to 190 degrees Celsius or 375 degrees Fahrenheit. Proper heat ensures the peppers roast evenly.
- Prepare the Bread Crumbs:
- In a food processor pulse the white bread until it turns into fine soft crumbs. Pour the crumbs into a big mixing bowl.
- Soak the Bread:
- Pour milk over the bread crumbs and let them sit for 1 minute so the bread fully absorbs the milk. This step is key to a soft non-dense stuffing.
- Mix the Filling:
- Add the ground veal grated Parmesan parsley salt dried oregano chili flakes garlic and egg to the soaked bread crumbs. Mix everything together very well with your hands until fully combined.
- Season and Fill the Peppers:
- Rub the cut bell peppers with a touch of olive oil and a tiny pinch of salt and pepper. With oiled hands form the veal mixture into 6 balls pressing lightly so they hold their shape without being compact. Press one meatball snugly into each pepper half.
- Nestle the Peppers in Sauce:
- Set each stuffed pepper half meat side up into the warm cherry tomato sauce in your skillet. Drizzle the tops of the filling with a little more olive oil for browning while baking.
- Bake and Finish:
- Slide the skillet into the oven and bake for 45 minutes until the filling is cooked through and the peppers are very tender. Remove and sprinkle with extra Parmesan. Serve hot spooning over plenty of the roasted tomato sauce and pairing with rice if you like.
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You Must Know
- Gluten free possible with gluten free bread
- Balanced with protein and vegetables for a full meal
- Freezes beautifully after baking for future quick dinners
My favorite part of this dish has always been the moment when the baking peppers fill the kitchen with their garlicky cheesy aroma. I remember my niece once trying to sneak a taste straight out of the oven because she could not resist the smell.
Storage Tips
After baking let peppers cool to room temperature before transferring to an airtight container. They can be stored in the refrigerator for up to three days. Reheat gently in the oven or covered skillet with a splash of broth to keep everything moist.
Ingredient Substitutions
No veal on hand You can substitute ground turkey chicken or even beef though the flavor will be heartier. Lactose free milk and a bit of nutritional yeast can swap in for the Parmesan and milk if you need a dairy free option. If you prefer a little more heat toss extra chili flakes into the filling.
Serving Suggestions
These stuffed peppers pair perfectly with a simple buttered rice or orzo to soak up the cherry tomato sauce. I also love serving them with a crisp green salad on the side for contrasting texture and freshness. For a special dinner set out a platter of the peppers on a bed of sauce sprinkled with fresh parsley and extra cheese.
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Cultural and Historical Context
Stuffed peppers have roots across many cuisines but this version leans Italian with its use of Parmesan and cherry tomatoes. In southern Italy stuffed peppers are often made with ground meat and rice and every family’s recipe has its own twist like breadcrumbs milk or fresh herbs. Growing up our family made something similar every summer when peppers were abundant.
Recipe FAQs
- → Can I substitute the veal with another meat?
Yes, ground beef, pork, or a combination can be used in place of veal for a slightly different flavor and texture.
- → What type of bread works best for the stuffing?
Soft white sandwich bread is ideal, as it soaks up the milk and holds the mixture together without becoming dense.
- → Should I pre-cook the filling before assembling?
No, the filling is assembled raw; baking in the sauce ensures it cooks through gently and absorbs flavors.
- → Can I prepare the peppers ahead of time?
You can assemble the peppers a few hours in advance, cover, and refrigerate until ready to bake.
- → What sides pair well with this dish?
Steamed rice, crusty bread, or a crisp green salad complement these stuffed peppers beautifully.
- → How do I know when the peppers are done?
The peppers will be tender, the filling cooked through, and the top lightly caramelized after about 45 minutes in the oven.