Colourful peppers stuffed with garlic bread croutons, Bocconcini cheese, and Italian infused vegetables. A wonderful dish to serve alongside grilled meats or served on its own as a vegetarian entrée.
|4||Bell Peppers (red, yellow, orange), halved, seeded|
|.5||(333 g) Loaf Olivieri® Garlic Bread, cut into 1 inch (2.5 cm) cubes|
|1 tbsp||(15 mL) Olive oil|
|1||Rib celery, diced|
|1||Green pepper, diced|
|2||Cloves garlic, minced|
|.5 cup||(125 mL) Diced mushrooms|
|.5 tsp||(2 mL) Italian seasoning|
|.33 cup||(80 mL) Diced green olives|
|2 tbsp||(30 mL) Chopped fresh parsley|
|Salt and pepper|
|1 cup||(250 mL) Pearl Bocconcini cheese|
|1||Small onion, sliced into thin rings|
|1 tbsp||(15 mL) Capers|
|Freshly grated Parmesan cheese|
PREHEAT oven to 375°F (190°C). Lightly coat a 9 X 13 inch (3.5 L) rectangle baking pan with olive oil. Set aside.
SPREAD cubes of garlic bread on a baking sheet and bake in preheated oven for about 10 minutes or until crisp. Set aside.
HEAT olive oil in a large skillet over medium heat. Add shallots, celery, green pepper, garlic and mushrooms. Sauté 3-5 minutes or until soft. Add Italian seasoning and tomatoes; cook another 2 minutes. Stir in olives and parsley. Remove from heat and stir in bread cubes. Season with salt and pepper. Fold in Bocconcini cheese.
SPOON mixture into peppers. Place stuffed peppers into prepared baking pan. Sprinkle with capers, onion rings and Parmesan cheese.
BAKE in preheated oven for 30-45 minutes.
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