Veal Stuffed with Pepper, Philly and Basil - Everyday Delicious Kitchen


Veal Stuffed with Pepper, Philly and Basil

Veal Stuffed with Pepper, Philly and Basil
Prep time
Total time
serves 4
A terrific addition to your next dinner party.

What you need

  • 125g block PHILADELPHIA Cream Cheese, softened
  • 60g blue cheese or goats cheese
  •  Salt and pepper, to taste
  •  4 x 100g veal steaks
  • 1 bunch (60g) basil
  • 2 large yellow capsicum
  • 50g spinach leaves
  • 1 tablespoon (20g) butter
  • 1 tablespoon olive oil
  • sauce
  • 30g butter
  • 2 cloves garlic, crushed
  • 400 g whole tomatoes, blended
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (60ml) water
  • 1 tablespoon (25g) tomato paste
  • 1 teaspoon sugar, to taste
  •  Salt and pepper, to taste

How to make it

Combine the Philly*, blue cheese, salt, and pepper in a small bowl until smooth.

Cover the veal steaks with plastic wrap. Using a rolling pin or mallet, flatten the veal to 1cm thickness. Spread the cheese mixture over the flattened veal, leaving 2cm uncovered along one edge. Top the cheese with basil leaves, capsicum, and spinach.

Roll the veal tightly towards the uncovered edge, to enclose the filling. Secure with toothpicks.

Heat butter and olive oil in a heavy based ovenproof pan. Cook the veal over medium-high heat, about 3 minutes or until well browned. Transfer the pan to the oven, and bake at 180°C for 15-20 minutes or until veal is tender. Serve hot with sauce.

Sauce:- Heat the butter in a medium frying pan. Add garlic and cook stirring for 1 minute. Add tomato, wine, water and tomato paste. Bring the mixture to the boil, then simmer uncovered over low heat about 15 minutes until sauce is slightly thickened. Season with sugar, salt and pepper.


The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.