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Roasted Stuffed Peppers 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.
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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

Roasted Stuffed Peppers

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4
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

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Ingredients

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  • 4
    medium red peppers
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  • 1/2 cups
    (125 mL)
    grape tomatoes, cut in two
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    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

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    SELECTED VARIETIES


    HEIRLOOM TOMATOES

    HEIRLOOM TOMATOES

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    PRODUCT OF ONTARIO 5.49/kg


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    283 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    prosciutto, cut into thin strips
  • 3/4 cup
    (190 mL)
    garlic multigrain croutons
  • 2 Tbsp.
    (30 mL)
    capers
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  • 2 Tbsp.
    (30 mL)
    chopped flat-leaf (italian) parsley
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 2 Tbsp.
    (30 mL)
    parmesan

  • salt, pepper
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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

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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.

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