Filled Roasted Peppers

Description. Porto's famous Potato Puree filled with a blend of 4 Cheeses (Mozzarella, Parmesan, Asiago, Ricotta), Roasted Onions and Spicy Roasted Peppers (Serrano. At every Bertucci’s, there’s a brick oven. And there’s a simple reason for that: everything is better by the brick oven. Best Steak For A Steak Sandwich. Open for lunch, dinner or carry out.

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Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce. Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.

Preheat the oven to 3. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish.

Cover the baking dish with foil or a lid and bake the peppers for 2. Meanwhile, reheat the tomato sauce. Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve. Different Types Of Lettuce. Yield: Serves 4. Advance preparation: Roasted peppers will keep for about 5 days in the refrigerator. The peppers can be stuffed and held for a day or two in the refrigerator before baking.

Nutritional information per serving: 2. Martha Rose Shulman is the author of “The Very Best of Recipes for Health.” Continue reading the main story.