Preheat the oven to 200 C.
Heat the butter in a non-stick frying pan and fry the peppers with the garlic and the spring onions until softened. Remove from the heat and allow to cool.
ake a slice lengthwise in the veal with a knife and stuff with the peppers and the MEVGAL Kefalograviera Cheese slices. Press the meat to regain its shape and tie with string. Heat the oil in a saucepan and brown the meat on both sides. Deglaze the pan with the cognac and add the onion. Transfer the meat and onion with their juices into a deep baking dish. Season.
Bake for 1 hour 15 minutes, until the meat is tender. Serve cut into slices, garnished with sautéed broccoli.