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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.
