METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Roasted Stuffed Peppers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poivrons-rotis-tomates-raisins-prosciutto-capres-6945.jpg
PT20M
PT45M
PT1H05M
Preheat oven to 350°F (180°C).Trim bases so peppers stand flat, cut tops off, remove seeds, and place on a baking sheet.In a bowl, combine tomatoes with prosciutto, croutons, capers, garlic, olive oil and half the parsley. Season with salt and pepper.Stuff peppers with the mixture.Sprinkle with parmesan and remaining parsley.Roast for about 45 minutes or until tender.
4
Académie Culinaire
0
0
0
0
4 medium red peppers
1/2 cups (125 mL) grape tomatoes, cut in two
1/2 cup (125 mL) prosciutto, cut into thin strips
3/4 cup (190 mL) garlic multigrain croutons
2 Tbsp. (30 mL) capers
2 Tbsp. (30 mL) chopped flat-leaf (italian) parsley
1 garlic clove
1 Tbsp. (15 mL) olive oil
2 Tbsp. (30 mL) parmesan
salt, pepper
Roasted Stuffed Peppers
4
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME
Ingredients
-
4
medium red peppers
-
1/2 cups
(125 mL)grape tomatoes, cut in two
-
1/2 cup
(125 mL)prosciutto, cut into thin strips
-
3/4 cup
(190 mL)garlic multigrain croutons
-
2 Tbsp.
(30 mL)capers
-
2 Tbsp.
(30 mL)chopped flat-leaf (italian) parsley
-
1
garlic clove
-
1 Tbsp.
(15 mL)olive oil
-
2 Tbsp.
(30 mL)parmesan
-
salt, pepper
Preparation
Preheat oven to 350°F (180°C).
Trim bases so peppers stand flat, cut tops off, remove seeds, and place on a baking sheet.
In a bowl, combine tomatoes with prosciutto, croutons, capers, garlic, olive oil and half the parsley. Season with salt and pepper.
Stuff peppers with the mixture.
Sprinkle with parmesan and remaining parsley.
Roast for about 45 minutes or until tender.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
