Roasted Stuffed Peppers
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 5 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 4 medium red peppers
- 1½ cups (375 mL) grape tomatoes, cut in two
- ½ cup (125 mL) Irresistbles prosciutto*, cut into thin strips
- ¾ cup (180 mL) Selection garlic multigrain croutons*
- 2 Tbsp. (30 mL) Irresistibles capers*
- 2 Tbsp. (30 mL) chopped flat-leaf (Italian) parsley
- 1 garlic clove, chopped
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 2 Tbsp. (30 mL) grated parmesan
- To taste 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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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