Veal-Stuffed Bell Peppers in Cherry Tomato Sauce | RICARDO

Ingredients

• 1 small onion, chopped
• 2 tbsp (30 ml) olive oil, plus more for drizzling
• 2 tbsp (30 ml) tomato paste
• 3 cups (420 g) cherry tomatoes, halved
• 1/2 cup (125 ml) chicken broth
• 2 slices white sandwich bread, torn
• 1/4 cup (60 ml) milk
• 1 lb (450 g) ground veal
• 1 cup (70 g) Parmesan cheese, freshly grated, plus more for serving
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 garlic clove, finely chopped
• 1 egg
• 3 yellow or orange bell peppers, halved and seeded