Stuffed Peppers With Beef, Pork, and Veal
These stuffed peppers are filled with ground beef, pork, veal, and cooked rice, and it's topped with tomato sauce. Discover how to prepare this dish.
- Serves: 6 persons
- 6bell peppers in whatever color
- ¾lb (340 grams) ground beef
- 6oz (170 grams) ground pork
- 6oz (170 grams) ground veal
- ¾cup onion, finely chopped
- ¾cup finely chopped celery
- 2cloves garlic, chopped
- 1egg, beaten
- ¼cup chopped parsley leaves
- 1tablespoon fresh thyme leaves
- 1and 1/2 cups cooked rice
- 1large can (28 ounces) of tomato purée or tomato sauce
- Kosher salt and freshly ground black pepper, to taste
Step 1Fill a large stockpot with water and bring it to a boil. While the water is heating, slice off the tops of the peppers and remove the seeds and membranes. If you need to, you can trim the bottoms of the peppers so that they will stand up straight.
Step 2Once the water comes to a boil, blanch the peppers for about 2 minutes, then remove them from the water, drain them and set them aside. Preheat the oven to 350 F.
Step 3Sauté the onions, celery, and garlic in a little bit of oil until the onions are translucent. Remove from heat and set aside so that they have a chance to cool.
Step 4In a large bowl, combine the ground meat with the egg, parsley and 1/4 cup of the tomato purée.
Step 5Add the cooked rice and the onion-celery-garlic mixture and combine until all the ingredients are thoroughly mixed. Your bare hands may be best for this. Season the mixture with kosher salt and freshly ground black pepper.
Step 6Carefully spoon the filling into the peppers. You don't want to pack the filling in too tightly, or it'll be too dense. You can smooth the tops into a slightly rounded shape. Arrange the peppers in a baking dish.
Step 7Stir the thyme leaves into the remaining tomato puree and pour the sauce into the dish and over the tops of the stuffed peppers.
Step 8Transfer the baking dish to the oven and bake for 50 to 60 minutes or until an instant-read thermometer reads 160 F in the centers of the stuffed peppers.
Step 9Remove the dish from the oven, let the peppers cool for 5 minutes and serve.