PEPPERS****Italian Style Grilled Stuffed Peppers

By Unblond1

These were great. Served 3 each as an appetizer when Andria and Jason were here. Even Danny ate his share.

Ingredients

• 2 tbsp. pesto sauce
• 1 tbsp (30 mL) olive oil
• 6 pieces Tre Stelle Bocconcini Medallions (30 grams for 2), drained and cut into halves (or equivalent amount of Fior' di Latte)
• 6 mini multi-coloured bell peppers, cut in half, stems intact, seeds removed
• 3 slices pancetta or prosciutto, broiled until crisp and crumbled

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from trestelle.ca

Preparation

Step 1

* Thin pesto sauce with olive oil; set aside or refrigerate until ready to use.

* Preheat barbeque to high. Toss the peppers with a teaspoon of minced garlic, a tablespoon of olive oil and some salt and pepper. Place peppers cut side down on grill and cook until peppers begin to soften, turn and continue to grill - about 3 - 4 minutes per side. Return the cooked peppers to the bowl with the remaining olive oil and set aside to cool.

* Arrange the peppers on a parchment-lined baking sheet and spoon over any marinade remaining in the bowl. Place Bocconcini halves into cavity of each pepper half and broil until cheese melts and peppers are re=heated, about 5-6 minutes.

* Remove from grill and place into serving dish or dishes and allow to cool somewhat if desired (it makes them easier to pick up if they aren't screaming hot) drizzle with pesto sauce and top with pancetta crumbles.

Nutrition Facts
4 Servings (3 pieces each)

Calories 167.5
Total Fat 13.6 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 28.1 mg
Sodium 253.8 mg
Potassium 90.0 mg
Total Carbohydrate 3.5 g
Dietary Fiber 0.5 g
Sugars 2.3 g
Protein 6.6 g