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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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    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 1/2 cups
    (125 mL)
    grape tomatoes, cut in two
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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    prosciutto, cut into thin strips
  • 3/4 cup
    (190 mL)
    garlic multigrain croutons
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    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • 2 Tbsp.
    (30 mL)
    capers
  • 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
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  • salt, pepper
Imprimer ma sélection

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.

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