Italian stuffed capsicums
Indulge in the flavors of Italy with our delicious Italian Stuffed Capsicums recipe! Loaded with roasted red pepper, juicy tomato, savory prosciutto, aromatic garlic, and melty mozzarella cheese, all drizzled with rich olive oil. Perfect for a delightful dinner that’s both satisfying and gourmet. Easy to prepare and simply irresistible!
- 26 Apr 2024
- Cook time 55 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Italian stuffed capsicums are a delightful and savory dish that combines the rich flavors of prosciutto, garlic, and mozzarella cheese with the fresh taste of tomatoes and red pepper. This recipe offers a delicious way to enjoy a variety of ingredients in a single, easy-to-make meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the capsicums and remove the seeds and membranes. Set aside the capsicums and caps.
- In a medium skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute, being careful not to burn it.
- Add the chopped red pepper and cook for another 2-3 minutes until it softens.
- Stir in the diced tomato and chopped prosciutto. Cook for another 2-3 minutes until everything is well combined and warmed through.
- Remove the skillet from heat and let the mixture cool slightly.
- Stir in 3/4 of the shredded mozzarella cheese, mixing until well combined. Season with salt and pepper to taste.
- Place the capsicums in a baking dish, standing upright.
- Generously stuff each capsicum with the prepared filling, pressing down to pack the mixture tightly.
- Sprinkle the remaining mozzarella cheese on top of each stuffed capsicum.
- Place the tops back on the capsicums.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the capsicums are tender and the cheese is golden and bubbly.
- Remove the capsicums from the oven and let them rest for a few minutes.
- Garnish with fresh basil leaves if desired and serve warm.
Tips:
- Preheat the oven to 375°F (190°C) for optimal cooking temperature.
- For a more flavorful dish, roast the capsicums for 10 minutes before stuffing them.
- Chop all ingredients finely to ensure even cooking and distribution of flavors.
- Mix in some fresh herbs like basil or oregano for added Italian flavor.
- Use a baking dish that snugly fits the stuffed capsicums to keep them upright during baking.
Italian stuffed capsicums are not only visually appealing but also packed with flavor. By following this recipe and incorporating the tips provided, you'll create a dish that's sure to impress your family and friends. Enjoy the rich combination of melted mozzarella, savory prosciutto, and fresh vegetables in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 3.21g | 1% |
| Fiber 0.69g | 2% |
| Sugar 1.70g | 2% |
| Fat | |
| Fat 8g | 10% |
| Saturated 3.21g | 11% |
| Cholesterol 14mg | - |
| Vitamins | |
| Vitamin A 70ug | 7% |
| Choline 8mg | 1% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 3.65ug | 3% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.23mg | 2% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 140mg | 12% |
| Potassium, K 170mg | 5% |
| Selenium, Se 4.08ug | 7% |
| Sodium, Na 6mg | 0% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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