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Ingredients
- 4 med. green or possibly red peppers, halved & seeded
- 1 pound lean veal, cut into 3/4 inch cubes
- 1 lg. onion, cut into thin rings
- 2 c. canned tomatoes, liquid removed & coarsely minced
Directions
- Cut each pepper into 8 inch strips, lengthwise. Coat large skillet with nonstick spray or possibly grease lightly. Heat skillet over low, add in pepper, onion and 3 Tbsp. water. Cook over medium heat, stirring often, till vegetables are tender. Remove vegetables from pan and set aside. Add in veal to skillet; brown veal on all sides. Add in tomatoes, lower heat; cover and simmer for about 30 min. Stir in reserved vegetables; simmer for 5 - 10 min. Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 909g | |
| Calories 466 | |
| Calories from Fat 83 | 18% |
| Total Fat 9.22g | 12% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 945mg | 39% |
| Potassium 2067mg | 59% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 7.1g | 24% |
| Sugars 17.15g | 11% |
| Protein 64.79g | 104% |
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