- 4 tbsp olive oil
- 2 red bell peppers
- 2 yellow bell peppers
- 1 white onion
- 6 fresh sprigs marjoram
- 1 1/2 lbs boneless veal, thinly sliced
- 1 1/2 cups cooked brown rice
- 1/2 cup shredded fontina cheese
- Fresh-cracked black pepper
If you have some leftover rice or risotto in the house, feel free to use it in place of the brown rice called for in this Italian recipe.
1 – Preheat oven to 375F. Lightly grease a loaf pan with 1 tbsp of the olive oil. Clean the peppers, and leave whole. Peel and thickly slice the onion. Clean and gently chop the marjoram leaves.
2 – Toss the peppers and onions in the remaining oil. Place on a large baking sheet. Roast for 10 to 20 minutes, until the onion is softened and the “skin” of the peppers blisters. Remove from the oven and immediately seal the peppers in a plastic bag (this makes it easier to remove the skin). Place the onions on paper towels to drain. Gently remove the skins from the peppers. Cut the peppers in half, and remove the stems and seeds.
3 – Layer the veal, peppers, rice, onions, marjoram, cheese, and black pepper in the prepared loaf pan.
4 – Cover with aluminum foil, and roast for 45 minutes. Remove from the oven and uncover. Carefully drain off grease. Return to the oven and roast, uncovered, for 20 minutes.
5 – Remove from the oven and let cool thoroughly. Slice, and serve at room temperature or reheat as desired.
Serves 8 to 10