Arenella's Stuffed Peppers
Source of Recipe
LowCarbRecipeBox
Yield: 6 servings.
6 red bell peppers
3 slices salami, chopped
3 slices prosciutto, chopped
3 slices mozzarella, chopped
3 slices fontina cheese, chopped
1 egg, beaten
Salt
Ground black pepper
1/2 cup extra-virgin olive oil
Preheat oven to 375 degrees. Place peppers on a foil-lined baking
sheet. Roast until skin blackens, then remove from oven and let rest
for 25 to 30 minutes. Peel the skin off the peppers.
Return oven to 375 degrees. In a medium bowl, combine salami,
prosciutto, mozzarella, fontina and egg. Add salt and pepper lightly.
Stuff each pepper, using all of the cheese mixture. Place in a baking
pan that will hold them in a single layer; drizzle with oil. Bake
until heated through, about 12 minutes. Before serving, let peppers
cool until they are warm.
PER SERVING: 307 calories; 27g fat (80 percent calories from fat);
6.5g saturated fat; 63mg cholesterol; 8g protein; 8g carbohydrate; 4g
sugar; 2g fiber; 356mg sodium; 92mg calcium; 249mg potassium.
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