Crock Pot Veal And Peppers Recipes

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SLOW COOKER VEAL AND PEPPERS



Slow Cooker Veal And Peppers image

Time 6h

Yield 4

Number Of Ingredients 7

1 1/2 pound boneless veal, cubed
3 green bell peppers, quartered
2 onions, sliced
1/2 pound sliced mushrooms
1 teaspoon salt
1/2 teaspoon dried basil
1 can (28 ounce size) diced tomatoes, undrained

Steps:

  • Combine all the ingredients in the crock pot and stir well. Cover the crock pot and cook on low heat for 6-8 hours or until the veal is tender. Stir well before serving and adjust the seasoning as needed.

VEAL AND PEPPERS FOR CROCKPOT RECIPE



Veal and peppers for crockpot Recipe image

Provided by á-10058

Number Of Ingredients 7

1 1/2 pds boneless veal cut in cubes
3 green peppers cut in slices
2 onions thinly sliced
1/2 pd sliced mushrooms
1 can 28 oz crushed tomatoes
salt to taste
fresh or dried basil

Steps:

  • combine all ingredients in slow cooker cover and cook on low 7-8 hours **Optional adds crushed red pepper red or white wine minced garlic Italian seasoning thyme

CROCK POT VEAL AND PEPPERS



Crock Pot Veal and Peppers image

Make and share this Crock Pot Veal and Peppers recipe from Food.com.

Provided by CelebrationFL

Categories     Veal

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs boneless veal, cubed
3 green peppers, quartered
2 onions, thinly sliced
1 teaspoon salt
1/2 teaspoon dried basil
2 garlic cloves, minced
28 ounces canned tomatoes

Steps:

  • Combine all ingredients in slow cokers.
  • Cover. Cook on low 7 hours, or high 4 hours.
  • Serve over rice or noodles.

Nutrition Facts : Calories 322.1, Fat 12, SaturatedFat 4.8, Cholesterol 139.5, Sodium 979.5, Carbohydrate 18, Fiber 4.1, Sugar 9.6, Protein 35.9

VEAL AND PEPPERS



VEAL AND PEPPERS image

A MUST TASTE FOR VEAL LOVERS

Provided by FANNIE MCCOY

Categories     Other Main Dishes

Time 1h10m

Number Of Ingredients 12

1 1/2 lb boneless veal,cut into 1inch cubes
4 oz white wine
2 tsp margarine
1 c sliced ,onions
1 c sliced mushrooms
1 c drained canned tomatoes, coarsely chopped
1 tsp salt
1/4 tsp pepper
1/2 c each ,red and green bell peppers ,cut into strips
2 Tbsp chopped fresh parsley
3 clove garlic, crushed
cooked rice

Steps:

  • 1. SPRAY 12 INCH SKILLET WITH NONSTICK COOKING SPRAY. ADD HALF THE VEAL AND BROWN WELL ON ALL SIDES
  • 2. TRANSFER TO 2 QUART SAUCE PAN AND REPEAT WITH REMAINING VEAL,ADD WINE TO SAME SKILLET AND BRING TO A BOIL;USING A WOODEN SPOON SCRAP DOWN BROWN PARTICLES THAT ARE CLINGING TO THE SIDES OF THE PAN. POUR WINE MIXTURE OVER VEAL
  • 3. IN SAME SKILLET HEAT 1t.MARGARINE UNTIL BUBBLY ADD ONIONS AND SAUTE UNTIL TRANSLUCENT ADD TO SAUCE PAN
  • 4. ADD REMAINING t.MARGARINE TO SKILLET,ADD MUSHROOMS AND GARLIC AND SAUTE 2 MIN. (SET ASIDE )
  • 5. ADD TOMATOES, SALT & PEPPER TO SAUCE PAN,COVER AND SIMMER OVER LOW HEAT FOR 45 MIN.ADDPEPPER STRIPS AND RESERVED MUSHROOM MIXTURE TO SAUCE PAN AND CONTINUE SIMMERING UNTIL VEAL AND PEPPERS ARE TENDER ABOUT 20 MIN.
  • 6. SERVE OVER RICE AND SPRINKLE WITH PARSLEY

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