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| Pesto-Stuffed Peppers |
| For this Italian dish, sweet red peppers are left stem-on and stuffed with an herb pesto that's tossed with diced tomatoes. For best results, use real Parmigiano-Reggiano cheese. Preparation hint: Use different colors of peppers, or experiment with pepper varieties such as poblanos. |
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| Base SKU: |
524 |
| Cuisine: |
Italian |
| Prep Time: |
25 Minutes |
| Cooking Time: |
3 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Preheat oven to 450;F; grease an 8-inch square baking dish. |
| 2. |
Cut the peppers in half through the stem (do not remove stem). Remove seeds and membrane; brush with oil, inside and out. Arrange cut-side-up in the prepared baking dish. |
| 3. |
Toss the tomatoes with the pesto. Fill the pepper halves with equal amounts of this mixture. Sprinkle with olives, herbs (basil and oregano), salt and pepper. (If desired, toss the herbs, salt and pepper with bread crumbs first.) |
| 4. |
Top with cheese. Bake for about 30 minutes, until the upper edges of the peppers are charred and blistered, and the topping is golden. Serve hot or at room temperature. |
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