Easy Weeknight Recipe With FONTAINE FAMILY Veal

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Quinoa stuffed peppers on wooden board

Looking for recipes that take less than 20 minutes of prep? Spice up your go-to dinner ideas with veal from Canadian brand Fontaine Family.

For over 30 years, Fontaine Family has provided top quality grain and milk-fed veal to Canadian families. Their veal is hand-slaughtered Halal, raised with sustainable farming practices on local farms, and without the use of hormones. In addition to a variety of cuts and grounds, they have award-winning meatballs and kefta that have just recently been crowned the All-Canadian Grand Prix New Product Winner in all of Canada.

Tender veal is the perfect canvas for any culinary creation!

Find Fontaine Family in iconic purple packaging at grocery stores across the GTA. More recipes can be found at Fontainefamily.ca/recipes

STUFFED VEAL PEPPERS

Prep time: 20 minutes

Cook time: 1 hr and 10 minutes

Servings: 6

INGREDIENTS

  • (1 lb.) ground veal
  • 125 ml (½ cup) uncooked quinoa
  • 250 ml 1 cup of water or as needed
  • 6 Bell peppers
  • 1 can 540 ml (19 fl oz.) tomato sauce
  • 15 ml (1 Tbsp.) Worcestershire sauce
  • 15 ml (1 Tbsp.) Lemon juice
  • 5 ml (1 tsp.) garlic powder
  • 5 ml (1 tsp.) onion powder
  • 5 ml (1 tsp.) dried oregano
  • 5 ml (1 tsp.) dried basil
  • Salt and pepper to taste

PREPARATION

  1. In a bowl, mix ground veal, dry quinoa, Worcestershire sauce, lemon juice, and dry spices.
  2. Cut off pepper top and remove insides to create a cup. Arrange in a large deep pot with the hollowed sides facing upward.
  3. Spoon an equal amount of the veal mixture into each hollowed pepper, leaving a ½ inch free space from the top of the bell pepper.
  4. Mix the water and tomato sauce in a separate bowl and season with salt, pepper, and garlic powder and pour over the stuffed peppers, making sure the sauce completely covers them. You may add more as needed in order to cover peppers.
  5. Cook on high heat and bring liquid to a boil. Cover and reduce heat, simmer gently for 1 hour or until peppers are tender and veal is cooked.

 

         

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