Stuffed Peppers With Beef, Pork, and Veal
Hearty stuffed peppers feature a savory blend of ground beef, pork, veal, and rice, all topped with a rich tomato sauce.
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Instructions
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Preheat the oven to 350 F and start boiling a large stockpot of water.
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Prepare peppers by slicing tops, removing seeds, and trimming bottoms if needed.
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Blanch peppers in boiling water for 2 minutes, then drain and set aside.
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Sauté onions, celery, and garlic in oil until translucent; remove and cool.
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In a large bowl, combine ground meat, egg, parsley, 1/4 cup tomato purée, cooked rice, and the cooled sautéed mixture; season with salt and pepper.
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Loosely spoon the filling into the blanched peppers and arrange them in a baking dish.
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Stir thyme into the remaining tomato purée, then pour the sauce over the peppers in the dish.
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Bake for 50 to 60 minutes, or until an internal temperature of 160 F is reached.
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Remove from oven, cool for 5 minutes, then serve.