Roasted Stuffed Peppers

Roasted Stuffed Peppers
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 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)


  • 2 Tbsp.
    (30 mL)

    chopped flat-leaf (italian) parsley

  • 1

    garlic clove

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)


  • salt, pepper


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

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007