| | FILLING |
| 2 | lg | Yellow bell peppers |
| 1 | pk | (3-oz) cream cheese with chives; room temperature |
| 1 | pk | (5.3-oz) basil and roasted garlic goat cheese or 6 ounces soft fresh goat cheese (such as Montrachet); room temperature |
| | VEAL |
| 1 | | 4-3/4 lb center-cut veal rib roast; (also known as rack of veal), boned, trimmed of all fat and outer membrane |
| 1 | bn | Fresh arugula; stems trimmed |
| 16 | lg | Fresh basil leaves |
| 14 | | Oil-packed sun-dried tomatoes; drained |
| 2 | tb | (1/4 stick) butter |
| 8 | | Bacon slices |
| | SAUCE |
| 2 3/4 | c | Canned low-salt chicken broth |
| 3 | md | Shallots; finely chopped |
| 1/4 | c | Fresh lemon juice |
| 2 | tb | Drained capers |
| 1/2 | c | (1 stick) butter; cut into pieces, room temperature |
| 2 | tb | Chopped fresh Italian parsley |
