Judith’s Tomato Stuffed Peppers/Asparagus with Proscuitto

Before we moved to our new home, my dear friend served these at dinner.  It was super yummy-yummy and I am sharing it with you. She also served asparagus with procuitto (recipe below).

 

  • 4 large red bell peppers
  • 2 cloves garlic, chopped
  • 3 tbsp.  olive tapenade
  • 4 medium tomatoes
  • 2 tbsp. good olive oil
  • pepper

Preheat oven to 375 degrees.

Cut the peppers in half lengthwise,  but not completely through, removing the seeds but keeping the stem.  Although the stem is not edible, it looks good in this dish and helps the peppers stay in shape.  Place the peppers cut side up in the baking dish.

Divide the garlic and olives evenly among the peppers.  Cut each tomato into 8 wedges and put 4 wedges into each pepper half.  Drizzle each pepper with a little oil and pepper.

Roast the peppers until they are tender and beginning to brown around the edges (about 50 minutes).

 

 

Asparagus

 

Wrap the asparagus spear with procuitto and put it on the barbecue until the procuitto is a little crisp.  Serve with reduced Fig Balsamic Vinegar.

 

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