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Stuffed Bell Pepper with a Light Tomato Sauce


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Stuffed Bell Pepper with a Light Tomato Sauce
NUTRITIONAL FACTS
CALORIES: 550
CARBOHYDRATE: 23.0g
PROTEIN: 38.0g
FAT: 35.0g



Ingredients for 4 people


4 Ripe Tomatoes
4 cloves Garlic Divided
5 tablespoons Extra Virgin Olive Oil Divided
4 Anchovy Fillets Divided
1/4 cup Water
3/4 teaspoon Salt
1/4 teaspoon White Pepper
2 leaves Fresh Basil Sliced Thin
2 sliceS Italian Bread Crust Removed
1/3 cup Heavy Cream
1 pound Veal Loin Diced In 2-Inch Cube
s 1/2 teaspoon Fresh Rosemary
2 ounces Barilla Prosciutto Di Parma Dop
1 Egg
1 tablespoon Fresh Italian Parsley Chopped
1/3 cup Parmigiano Reggiano Cheese Grated
2 Medium Yellow Bell Pepper
s 2 Medium Red Bell Peppers
1 cup Chicken Stock



Preparation
1. Sauce Procedure: HEAT a medium-size pan with water

2. SCORE an “X” on the top of each tomato and place in boiling water for 1 minute

3. Remove from water and when able to handle, remove the skins

4. DICE tomatoes into ½ -inch pieces

5. CRUSH 1 clove of garlic HEAT 3 tablespoons oil in a skillet over medium-high heat

6. Add crushed garlic and one anchovy

7. ADD tomatoes, water, salt and pepper

8. Simmer for 10 minutes; add basil

9. Stuffed Peppers Procedure: PREHEAT oven to 375°F

10. SOAK bread in heavy cream; set aside

11. MINCE remaining 3 cloves of garlic

12. HEAT 1 tablespoon of olive oil in a large skillet over medium-high heat

13. Add veal, minced garlic and rosemary

14. Cook until veal is lightly browned (approximately 8 minutes)

15. Let cool

16. GRIND veal, prosciutto and remaining anchovies in a food grinder

17. MIX ground meat, bread, egg, parsley, cheese, salt and pepper in a large bowl

18. SLICE the top off of each pepper and remove seeds

19. Sprinkle insides with remaining olive oil, salt and pepper

20. STUFF meat mixture into each pepper

21. Place in an 8x8-inch glass baking dish with chicken stock on bottom

22. Cover with aluminum foil

23. BAKE for 40 minutes

24. Remove foil and continue baking for an additional 20 minutes

25. Place tomato sauce on bottom of serving platter; place stuffed peppers on platter and serve