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Add a photoUsually peppers are stuffed with ground meat or sausage and rice. I had some leftover polenta, bacon, prosciutto and a pint of heirloom cherry tomatoes so this receipe was born.
Ingredientes
- 4 large sweet peppers, halved lengthwise with core/seeds removed
- 1 pint of heirloom cherry tomatoes or grape tomatoes
- 1.5C cooked polenta
- 3 cloves garlic
- 1 medium diced onion
- 3 slices cooked crisp and diced prosciutto or bacon
- Kosher Salt and Fresh ground pepper
- Italian Seasoning 1 Tbsp
- Olive Oil 3 Tbsp
Direcciones
- Preheat oven to 400 and line a sheet pan with foil
- Halve Sweet Peppers lengthwise and core/seed. I like to leave the core tip so that the stem stays on, but this is only for presentation purposes.
- In a medium sauce pan over low heat saute diced onion and garlic with 1tsp kosher salt until onion is soft
- Add sautéed onion and garlic to polenta and add Italian Seasoning and 1 tsp fresh ground pepper, combine
- Spoon polenta mixture into sweet peppers, fill to almost three-quarters full. Lean the halves against each other to remain upright.
- Evenly distribute bacon over each filled pepper
- In a bowl combine remaining olive oil, tomatoes, salt and pepper to taste, making sure tomatoes are coated.
- Evenly distribute tomatoes until each pepper is full.
- Add remaining tomatoes to sheet pan.
- .Roast in oven until tomatoes are just cracking and pepper skin has wrinkles, about 30 minutes.
- You can also serve parmesan cheese or crumbled feta cheese over the top or on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 180 | |
| Calories from Fat 55 | 31% |
| Total Fat 6.22g | 8% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 17mg | 1% |
| Potassium 190mg | 5% |
| Total Carbs 28.2g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.64g | 2% |
| Protein 3.22g | 5% |
