Peppers stuffed with veal tail stew

3 h
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 0.8 kg
Carrots 0.6 kg
Butter 0.05 kg
Parsley 5.0 g
Table salt 3.0 g
Oxtail 0.75 kg
Garlic, bulb 1.5 ud
Onion 0.75 kg
Carrots 0.125 kg
Leek 1.0 ud
Tomato 0.1 kg
Table salt 2.5 g
Ground white pepper 0.5 g
Plain flour 0.025 kg
Olive oil 0.05 l
Red wine 0.25 l
Brown stock 0.5 l

To make the stewed veal filling:

  • Take the meat off the bone and mix it with the stew sauce.
  • Reserve some sauce for plating.

To make the peppers:

  • Trim the peppers so that they are all the same shape and size.
  • Fill them with the veal.

For the side dish:

  • Tourne cut the potatoes and carrots and steam them.


  • Heat the peppers with some sauce.
  • Gently heat the vegetables.
  • Place the peppers on one side of the plate and pour the sauce over them.
  • Place the vegetables next to the peppers.
  • Lastly, decorate with chopped parsley.
Nutritional information (1 portion)
Fiber 13.79 g
Saturates 15.21 g
Monounsaturated fatty acids 19.49 g
Polyunsaturated fatty acids 2.36 g
Cholesterol 122.8 mg
Calcium 348.35 mg
Iron 8.83 mg
Zinc 6.44 mg
Vitamin A 1916.5 ug
Vitamin C 93.75 g
Folic acid 190.28 ug
Salt (Sodium) 659.62 mg
Sugars 23.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.