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Grecian Mushroom and Veal-Stuffed Peppers with Lemon Cream and Kalamata Olive Sauces

INGREDIENTS:Kalamata sauce
2 cups Kalamata olives, pitted
1 bunch fresh oregano, stemmed
½ cup red wine vinegar 1 cup olive oil

Lemon cream sauce
14 lemons
½ cup olive oil
salt and pepper to taste
2 Tbsps. honey
4 cups sour cream
2 cups bread cubes
2 cups milk
2 onions, diced
4 cloves garlic, minced
4 shallots, minced
10 Portabella mushrooms, diced
6 lbs. white mushrooms, diced
4 lbs. ground veal, cooked and drained
4 eggs
4 bags packaged spinach, chiffonade
2 lbs. feta cheese, crumbled
2 lbs. orzo, cooked
salt and pepper to taste
10 small yellow bell peppers, halved
10 small red bell peppers, halved
DIRECTIONS:1. For Kalamata sauce: puree all ingredients in blender. Fill into squeeze bottle for drizzling over plate. Reserve.

2. For lemon cream sauce: use juice and zest of 4 lemons. Whisk juice, zest and honey into sour cream. Season with salt and pepper; fill into squeeze bottle for drizzling over plate. Reserve.

3. For peppers: Soak bread in milk to make panada (a thick paste), reserve. Sauté onions, garlic, shallots and mushrooms in small amount of olive oil. Cool and add to cooked veal.

4. Fold together eggs, spinach, feta cheese, cooked orzo, panada and seasonings, add to veal and stuff into peppers.

5. Roast peppers until internal temperature reaches 165°F and edges are browned.

6. To serve: halve the remaining 10 lemons. Marinate in salt, pepper and oil. Grill cut side down until nicely grill-marked. Use as garnish for plate. For each serving, plate one half each of the colored peppers. Drizzle with both sauces and garnish with grilled lemons.NUTRITIONAL INFORMATION:Calories 790 (53% from fat); Fat 46g (sat. 18g); Protein 36g; Carbohydrates 64g; Sodium 1490mg; Cholesterol 160mg; Fiber 10gSERVINGS:20 servingsFrom:Submitted by Joseph Gratale, executive chef, Bear Stearns, Whippany, NJ