This is a great warm meal for a cold “veggie day”, and non-dieters will appreciate this meal too! One of the biggest challenges I face is not only cooking ‘diet food’ for me, but rather cooking something that my family will eat and just happens to be healthy for me. I am not a big fan of cooking multiple dinners, and few things are quite as rewarding as cooking a ‘diet meal’ that others just fall in love with. I love hearing my wife say “I can’t believe that this is good for you.”
- 4-6 Bell Peppers (depending on size)
- 1 lb veal (lean if possible)
- 1 28oz can whole plum tomatoes (skins removed), drained then coarsely chopped
- 1 Red Onion – Chopped
- 1 Shallot – Chopped
- 1 Clove Garlic – Minced
- 1 tsp salt
- 1/8 tsp fresh ground pepper
- 1/8 tsp Rosemary
- 1-1/2 tsp Worcestershire Sauce
- 1/2 cup Oat Bran
- 1 Cup Dry white wine (2X 1/2 cup) a dry chardonnay will suffice, or dilute 2/3 cup dry vermouth into 1/3 cup water; do not use sour wine
- 1/2 cup veal or beef stock
- 1 6+ cup Dutch Oven w/ lid
- 1 tsp Olive oil
A. Prepare the Peppers
- Cut the tops off the peppers and remove the stem, seeds and white innards.
- Wash the peppers in cold water
- Steam the peppers for 5 minutes
- Set aside
- Preheat oven to 350
B. Prepare the Stuffing
- Heat the olive oil in the dutch oven over med-high heat, add the onion and fresh black pepper, saute for 7 min
- Add the garlic and shallot, saute 1 minute
- Mix in the veal, Saute until lightly browned
- Push the mixture to one side of the dutch oven, tilt, and remove any fat or liquid with a baster or spoon.
- Add 1/2 cup wine, tomatoes & rosemary, bring to a simmer, reduce heat low-med
- Add oat bran, simmer 3 minute; the mixture should stiffen as the oatbran cooks and absorbs the liquid; be careful not to burn the bottom.
- Adjust flavor with salt and pepper if necessary
- Remove the ‘stuffing’ to a side dish
C. Prepare & Bake the Peppers
- Lightly salt and pepper the inside of the peppers
- Stuff the peppers with the veal mixture on a separate plate
- Place the unwashed dutch oven back on the burner at med-high heat and add remaining 1/2 cup wine & 1/2 stock, scrape any residue stuck to the bottom of the dutch oven with a wooden/plastic spoon
- Simmer uncovered for 5 minutes
- Add the stuffed peppers back into the dutch oven, baste 2X
- Cover and place in the middle of a 350F oven for 25, baste twice during the baking period.
- Uncover and bake for 5 more minutes. Note: For those of you cooking for a non-dieter, add shredded cheese (gruyere, or parmesan) to the top of their pepper during the uncovered period
- Once done baking, gently remove the peppers with two large spoons and set on a side plate to cool.
- Put the dutch oven & residual liquid back on a medium high heat stove-top
- Rapidly boil for 2-5 min, until the you are left with 1/3 cup; adjust flavor if needed.
- Spoon sauce over peppers