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Stuffed Veal Peppers

Prep Time:
20 mins.
Cook Time:
1 hr. 10 mins.


  • 1 pound ground veal
  • 1/2 cup uncooked quinoa
  • 6 bell peppers, assorted colors
  • 1 cup of water, or as needed
  • 1 can (20 oz.) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste


  1. In a bowl mix veal, quinoa, Worcestershire sauce, lemon juice, garlic powder, onion powder, oregano, basil, salt and pepper.
  2. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a large deep pot with the hollowed sides facing upward.
  3. Spoon an equal amount of the mixture into each hollowed pepper, leaving a ½” 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 the stuffed peppers. You may need to add more water or another can of tomato sauce in order to cover peppers. The size of the bell peppers will determine the amount of liquid.
  5. Cook on high heat and bring to a boil. Cover and reduce heat, simmer gently for 1 hour or until the peppers are tender.