4 DelFrescoPure® Sweet Rainbow Peppers, halved and seeds removed
1 clamshell DelFrescoPure® The Original Cherry Tomatoes on the Vine®, halved
1⅓ cup couscous
1–2 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 cup fresh basil, chopped
1 sweet onion, diced
3–4 cloves garlic, minced
1 lemon, juice and zest
2 tsp crushed red pepper flakes
1 container bocconcini slices
2 cups Italian blend shredded cheese (mozzarella, provolone, Parmesan)
2 cups prosciutto cotto, chopped
Salt and pepper, to taste
Olive oil
Prep Time: 20 mins
Cook Time: 40 mins
Servings: 4–6
1 Preheat oven to 400° F. In a baking dish, coat peppers with olive oil, salt, and pepper. Transfer to oven and roast for 10–15 minutes or until peppers begin to char.
2 As peppers are roasting, cook couscous per package instructions. Do not overcook.
3 Meanwhile, heat olive oil in pan. Add garlic, onions, red pepper flakes, and lemon zest and sauté for 1–2 minutes. Add diced prosciutto cotto. Cook together for about 2–3 minutes until all ingredients are coated. Add cooked couscous to pan until well-coated. Add lemon juice, thyme, and rosemary and stir well. Remove from heat and add shredded cheese. Let sit.
4 Slice tomatoes in half and coat with chopped basil, olive oil, salt, and pepper. Place aside. Add half the sliced and seasoned tomatoes in couscous and stir well.
5 Remove peppers from oven and stuff with warm couscous. Add bocconcini slices to stuffed peppers. Add remaining cherry tomatoes on top, drizzle with olive oil, and place in oven until bocconcini melts and tomatoes have burst (about 15 minutes).
6 Remove from oven and add fresh basil on top. Enjoy!
Tip: To make the dish vegetarian, leave out the prosciutto cotto and replace with mushrooms.
To learn more about DelFrescoPure®, visit delfrescopure.com
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