Welcome back to Marguerite’s Cookbook! Or should I say welcome us back? Due to a few planned trips and unplanned moving into a new apartment, our kitchen was packed for up for quite a few weeks and we just couldn’t cook. But now we’re back! This week we have a delicious veal and peppers recipe that is a nice hearty meal to enjoy without the heartiness of high calories.

Here’s what Marguerite had to say:

As you can see, this recipe is all meat and veggies and a very small amount of calories.  Hooray, clean eating! It’s a nice balance to all the desserts in the cookbook.

As you may or may not be able to tell, the meat above is not veal. If you remember from our last veal recipe, we had trouble finding veal. Well, we had trouble again. But this time we decided to go in a little different direction. We got some choice beef, as well as some pork cutlets. It has been said that pork cutlets often resemble veal in some situations. We didn’t really know how we felt about that, but we decided to give it a try.

Not as pretty a dish, especially when you are expecting that dark look of browned steak. Now on to taste . . .

We both agreed that both versions (beef and pork) of the veal and peppers were cooked a little too long. So with that in mind, we suggest cooking the meat covered for less than the 3o minutes Marguerite suggests. For such simple ingredients, this dish had plenty of flavor. Aaron felt that the peppers and onions that were cooked with the steak in the cast iron skillet were much better than the other vegetables. That is not surprising considering the differing quality of our cookware.

Overall, this veal and peppers recipe might be my favorite so far! It’s a great clean and simple option that is easy to make. We’re always trying to eat healthier and this is a great go to for clean eating.