Artlicle 1: Veal and Peppers

                                       Veal and Peppers veal and pepper(Image by

Low in fat, high in flavor, served over rice, this classic dish is tonight’s main course, and the leftovers make for a delicious hero sandwich for tomorrow’s lunch.


1lb of cubed veal (the kind you would use for a stew)

Olive oil





1 large can of tomato sauce

1 yellow onion

3 sweet Italian (green) peppers


Let’s get started

  • In a medium sauce pan pour in olive oil
  • While olive oil is heating, take the veal out of its package and on a separate plate season the veal with salt, pepper, and garlic
  • Once the olive oil is heated put in the seasoned veal and let it sear until brown on all sides
  • Once the veal is brown pour in the can of tomato sauce and season once again with salt, pepper, garlic, and Oregano. Cover the pan and let it simmer on low heat for 45 minutes, making sure to stir occasionally
  • While the veal simmers, cut and clean your peppers. Peel and cut your onion as well
  • Add the sliced onion and peppers into the saucepan. Cover the sauce pan and let it simmer until the peppers are tender
  • Serve over rice or noodles, which ever you prefer


article one


Italian Veal & Pepper Stew. (n.d.). Portrait of Veal and Peppers. [Photograph]. Retrieved Sep 5, 2013 from




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