Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 thin slices prosciutto
- 8 fresh sage leaves
- 1/4 cup olive oil
- 1/2 cup chicken broth
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and black pepper.
3. Stuff each pepper half with the pork mixture.
4. Wrap each stuffed pepper half with a slice of prosciutto and a sage leaf.
5. Place the stuffed peppers in a large baking dish.
6. Drizzle the olive oil over the stuffed peppers.
7. Pour the chicken broth into the bottom of the baking dish.
8. Cover the baking dish with aluminum foil.
9. Bake for 45 minutes.
10. Remove the aluminum foil and bake for an additional 15 minutes, or until the peppers are tender and the pork is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 35g
Carbohydrates: 19g
Protein: 35g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef, ground turkey, or ground chicken.
- Prosciutto can be substituted with bacon or ham.
- Sage leaves can be substituted with rosemary or thyme.
Variations:
- Add chopped sun-dried tomatoes to the pork mixture for a burst of flavor.
- Use different colored bell peppers for a more colorful presentation.
- Top the stuffed peppers with shredded mozzarella cheese before baking for a cheesy twist.
Tips and tricks:
- To make the stuffed peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper half.
- If the prosciutto starts to burn during baking, cover the stuffed peppers with aluminum foil and continue baking.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a light meal.
- Pair with roasted potatoes for a heartier meal.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted potatoes with garlic and rosemary
Troubleshooting advice:
- If the pork mixture is too dry, add a splash of milk to moisten it.
- If the peppers are not tender after baking, cover with aluminum foil and continue baking until tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F (71°C).
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Saltimbocca is a classic Italian dish that typically consists of veal, prosciutto, and sage. This recipe puts a twist on the classic dish by using ground pork and stuffing it into bell peppers.
Flavor profiles:
Savory, salty, and herbaceous
Serving suggestions:
Serve hot as a main dish.
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Region: Italian