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Name: Stuffed Peppers, Onions And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Fresh bread crumbs; lightly; 2 md Red onions; peeled with root; Salt to taste; And stem attached; halved; 1/2 c Freshly-grated parmesan; 2 lg Red bell peppers; halved,; Equator; seeds and juice; 2 tb Extra Virgin Olive Oil; 2 lg Tomatoes; halved across; 1/2 c Finely-chopped fresh parsley; Black Pepper freshly ground; ; scooped and saved

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INGREDIENTS

1 c Fresh bread crumbs; lightly
2 md Red onions; peeled with root
Salt ; to taste
And stem attached; halved
1/2 c Freshly-grated parmesan
2 lg Red bell peppers; halved,
Equator; seeds and juice
2 tb Extra Virgin Olive Oil
2 lg Tomatoes; halved across
1/2 c Finely-chopped fresh parsley
Black Pepper ; freshly ground
; scooped and saved

Servings

INSTRUCTIONS

Bring two quarts water to boil. Preheat oven to 450 degrees. Drop 4 onion halves in boiling water and blanche 2 minutes until pliable and remove. When cool enough to touch, remove inner half of onion using a paring knife, leaving behind the outer three or four layers intact, shaped like a cup. Chop the onion insides and mix in large mixing bowl with tomato seeds and juices, bread crumbs grated cheese, parsley and olive oil. Season with salt and pepper. In a shallow, oven-proof serving casserole just large enough to hold all vegetables, place peppers, onion cups and tomatoes all cut-side up. Stuff vegetables with bread crumb mixture just to top and drizzle a thin stream of olive oil over each. Bake uncovered about 30 minutes or until bread crumbs on top of each are dark brown and crispy. Serve immediately or at room temperature. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5613) Per serving: 149 Calories (kcal); 8g Total Fat; (43% calories from fat); 3g Protein; 19g Carbohydrate; trace Cholesterol; 70mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

NOTES

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Stuffed Peppers, Onions And Tomatoes

1 c Fresh bread crumbs; lightly
2 md Red onions; peeled with root
 Salt to taste
 And stem attached; halved
1/2 c Freshly-grated parmesan
2 lg Red bell peppers; halved,
 Equator; seeds and juice
2 tb Extra Virgin Olive Oil
2 lg Tomatoes; halved across
1/2 c Finely-chopped fresh parsley
 Black Pepper freshly ground
 ; scooped and saved

Bring two quarts water to boil. Preheat oven to 450 degrees.    Drop 4 onion halves in boiling water and blanche 2 minutes until pliable  and remove. When cool enough to touch, remove inner half of onion using a  paring knife, leaving behind the outer three or four layers intact, shaped  like a cup.    Chop the onion insides and mix in large mixing bowl with tomato seeds and  juices, bread crumbs grated cheese, parsley and olive oil. Season with salt  and pepper.    In a shallow, oven-proof serving casserole just large enough to hold all  vegetables, place peppers, onion cups and tomatoes all cut-side up. Stuff  vegetables with bread crumb mixture just to top and drizzle a thin stream  of olive oil over each. Bake uncovered about 30 minutes or until bread  crumbs on top of each are dark brown and crispy. Serve immediately or at  room temperature.    Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #  MB-5613)    Per serving: 149 Calories (kcal); 8g Total Fat; (43% calories from fat); 3g  Protein; 19g Carbohydrate; trace Cholesterol; 70mg Sodium Food Exchanges:  1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;    1 1/2    Fat; 0 Other Carbohydrates    Recipe by: Mario Batali      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 4 servings

Calories: 114
Calories from Fat: 93 (82%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 11mg		3 %
Sodium 191.3mg		7 %
Potassium 17.3mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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