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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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    medium red peppers
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    ROMAINE LETTUCE

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    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


  • 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
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  • 2 Tbsp.
    (30 mL)
    parmesan

  • salt, pepper
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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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