Minced Veal and Manchego Stuffed Peppers
Inspired by the robust flavors of Spanish cuisine, this dish blends the earthiness of veal with the piquant richness of Manchego cheese, all cradled within the sweet succulence of roasted bell peppers. A modern twist on a classic, it offers a delightful harmony of textures and flavors sure to captivate any dinner table.
Ingredients
4 medium yellow bell peppers (yellow capsicum) - red, yellow, or orange
1 pound ground veal (minced veal) - fresh- 1 cup Manchego cheese - grated
1 small onion - finely chopped
2 cloves garlic - minced
2 tablespoons olive oil - extra virgin
1 teaspoon paprika - smoked
½ teaspoon ground black pepper - freshly ground
¼ teaspoon salt
2 tablespoons parsley - fresh, chopped
Instructions
- Preheat your oven to 190°C (375°F).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly oil a baking dish and place the peppers cut side up.
- In a large skillet, heat olive oil over medium heat. Sauté the onions until translucent, approximately 3-4 minutes.
- Add minced garlic to the onion, stirring for about 30 seconds until fragrant.
- Increase the heat to high and add minced veal to the skillet, breaking up the meat with a spatula. Cook until browned, about 5 minutes.
- Season with smoked paprika, black pepper, and salt; stir well to combine.
- Remove from heat and allow to cool slightly. Stir in the grated Manchego cheese and fresh parsley.
- Stuff each bell pepper with the veal mixture, pressing down softly to compact.
- Bake in the preheated oven for 30-35 minutes, until the peppers are tender and the tops are browned.
- Garnish with extra parsley before serving.
Notes
Feel free to substitute lamb or beef for veal if preferred. For vegetarians, replace veal with a mixture of cooked lentils and mushrooms.
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