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Whole Red Peppers Stuffed With Capellini And Prosciutto Ham

Italian.Chef's picture
  Red peppers/Yellow peppers 6
  Pasta 3⁄4 Pound (Capellini, Spaghettini, Etc)
  Olive oil 1 Tablespoon
  Garlic 1 Teaspoon, crushed
  Tomato 1 Large, chopped
  Pepper To Taste
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Basil leaves 1 Teaspoon
  Butter 4 Tablespoon
  Prosciutto slices/Ham 4 , cut into strips
  Parmesan cheese/Romano cheese 1 Tablespoon

Broil in oven or grill approx 10 minutes or until charred, turning often.
Let cool for 5 minutes.
Remove top and save, peel skin, and de-seed, leaving whole pepper intact.
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Heat olive oil in large skillet.
Saute garlic lightly.
Add tomato, pepper, and stock and cook over high heat for approx 3 minutes.
Lower heat.
Add basil and butter and stir to make a creamy sauce.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2358 Calories from Fat 750

% Daily Value*

Total Fat 84 g128.9%

Saturated Fat 37.9 g189.4%

Trans Fat 0 g

Cholesterol 161.2 mg53.7%

Sodium 1467.8 mg61.2%

Total Carbohydrates 314 g104.6%

Dietary Fiber 30.3 g121.3%

Sugars 53.6 g

Protein 77 g153.5%

Vitamin A 541.9% Vitamin C 1657.8%

Calcium 29% Iron 60.3%

*Based on a 2000 Calorie diet

Whole Red Peppers Stuffed With Capellini And Prosciutto Ham Recipe