Tear the bread into a bowl, cover with the milk and set aside. Wash and chop the parsley.
SCOOP Use a small knife to cut off the top of the peppers. Reserve the tops and scoop out the seeds. Brush the inside of each pepper with 1 tablespoon olive oil and sprinkle with a little salt.
Put the veal into a large bowl, break the egg into it and add a generous pinch of salt, a grating of nutmeg, a generous grinding of black pepper, the parmesan, chopped parsley and soaked sourdough. Mix all the ingredients together.
Divide the meat mixture into 4 equal parts and stuff the prepared peppers. Cover each pepper with its top and sit upright in a roasting tin. Drizzle the remaining olive oil over the peppers.
Transfer to the hot oven and cook for 45 minutes or until the peppers have wilted and softened.
Remove from the oven and leave to rest for 5-10 minutes. Serve warm or at room temperature.
Recipe Notes
A tasty and satisfying summer one-pot that takes just 15 minutes prep time.
For a cheaper alternative mix an equal amount of ground veal and pork.