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Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil Recipe

Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on April 06, 2011

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    I have done this recipe several times with little adjustments on whatever ingredients I have on hand. I've done it using the veal, and a pork tenderloin (more affordable. It comes out incredible every time and always wows the family. Tonight I'm trying it with a beef tenderloin. It's prepared and in the fridge ready to cook. Can't wait...it's going to be an early dinner due to anticipation!!! Keep them coming Paula. I haven't made a recipe of yours yet that isn't fantastic. Speaking of that, make Paula's Chocolate Bread Pudding. Very easy and unbelievably delicious!

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  • on March 03, 2009

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    I made this with a pork roast right before we left for vacation because I was trying to use up as many leftovers in the frig as I could. This was one of the few times I actually had all the ingredients. It was truly awesome! I used a prepared herbed cream cheese spread as a substitute, oven dried all the tomatoes I had in the frig, used the last of the bacon, arugula salad, basil & parsley I had in a vase on the counter. Who ever thought that emptying the frig could taste so fantastic! Next time, Paula, I'll actually do the veal! Thanks for being such an inviting Chef....you make me look good in the kitchen!

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  • on March 14, 2008

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    Since we won't eat veal at our house either, I made this with boneless skinless chicken breasts. Of course the cook time was a lot less. The end product was really good. I'll make it again with a pork loin and I'm sure it will be great.

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  • on September 07, 2007

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    This is a great dish. I've made it with both pork and veal loin. The herbs and tomatoes with the cream cheese really enhance the flavors of the loin. NOTE: this is not the forum for your personal political agenda.

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  • on August 26, 2007

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    Easy to prepare and excellent tatey. Would also be good for the festive season , say christmas (in Jamaica as th US is crazy about turkey

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  • on July 17, 2007

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    I used pork instead of veal and couldn't find the tomato product so I omitted it. All the other flavors came together wonderfully and it was a HUGE success. The person that gave this one star without even trying it, calling it a "cruel dish" is an idiot. Why would you rate something you've never tried? I say try it you'll like it!

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  • on April 30, 2007

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    It wasn't too difficult and time consuming just as almost all of Paula's recipes are not. I would appreciate it if animal rights activists would not post negative reviews based on personal opinions on veal, chicken, or any other animal that we consume. Save that for an activist blog.

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  • on April 28, 2007

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    We could not find veal, used pork instead and the still was just great! An easy special meal! Thank you.

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  • on September 05, 2006

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    The flavors were fabulous. But I didn't refrigerate for nearly enough time, so the filling kind of fell apart. But it was still a really great meal anyway.

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  • on May 14, 2006

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    This dish was absolutely delicious. I made it for my husband and his boss and wife and everyone thought it was great. Every ingredient came together so well. Even the sauce was fantastic. I had a problem finding the right cut of meat so I used a Round roast and did the best I could pounding it out. Despite that it was still great. Thanks Paula!!!!!!!!!!

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