Stuffed bell peppers and tomatoes are not only delicious, but they also provide a serving of vegetable. No need to prepare crudités or steamed vegetables to make a full dish: everything is already in the recipe!
Serve these Italian stuffed tomatoes as an appetizer during your next spaghetti dinner. At BPT, we find this recipe even tastier than spaghettis, so we usually eat it as a main dish and make extras for our lunch the next day! Buon cibo, buon vino, buoni amici!
SIMPLY DELICIOUS: Like to eat stuffed vegetables? Try these barley stuffed bell peppers!
Medium size tomatoes
Pancetta, cut into small cubes
Extra virgin olive oil
Canned gigante white beans
Tomme de Savoie or parmesan cheese shavings
Basil leaves or fresh thyme
Preheat the oven to 200 °C (400 °F).
Scoop out the tomato pulp so as to form little bowls. Set aside.
In a stainless steal pan, brown the garlic and pancetta in a little bit of olive oil.
Deglaze with white wine, then add the tomato pulp, tomato paste, oregano, and tarragon. Stir until the tomato sauce is smooth.
Incorporate the gigante beans and pancetta.
Stuff the tomatoes with the preparation.
Cook in the oven for 25 minutes or until the tomatoes soften.
Finally, garnish with tomme de Savoie or parmesan cheese shavings and fresh herbs.
For a vegetarian version of this dish, substitute the pancetta with smoked tofu cubes!
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