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Stuffed Pepper Served an a Marinated Portobello Recipe

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Stuffed Pepper Served an a Marinated Portobello
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Ingredients
18
Count
Nutrition
1291
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees F.
  2. To marinate the Portobello Mushroom:
  3. In a deep bowl place mushroom cap, balsamic vinegar, salt and freshly ground black pepper, to taste, and 2 tablespoons of olive oil then mix well with hands. Finish mixture with torn pieces of basil and thyme (about 1/2 bunch of each) to release natural oils. Let stand for 30 minutes. After 30 minutes place mushroom on hot grill or broiler for 2 minutes on each side, slightly charring the outside while keeping the inside raw. Set aside
  4. To prepare eggplant:
  5. In a large deep bowl place slices of eggplant, apply kosher salt liberally to each slice, repeat in layers. Take a plate and put it on top of the eggplant and apply weight on the plate using anything that weighs a couple of pounds. Let stand for 1 to 2 hours, then rinse drain and pat dry until all water is removed. Finally dice into cubes for stuffing.
  6. To prepare stuffing for pepper:
  7. In hot saute pan add 1/2 cup olive oil until shimmering, then add diced pepper, onion, 2 cloves garlic, tomatoes, remaining basil and thyme, 1 cup of the asparagus, eggplant, salt and freshly ground black pepper, to taste. Saute until ingredients brown and you can smell the garlic (about 3 minutes) at this time add 1 cup white wine scraping bottom of saute pan – let simmer for 1 minute. In a separate bowl mix the cooked rice with the stuffing. If stuffing appears to dry add more olive oil.
  8. When mixture is ready, take whole pepper and stuff finishing top with some bread crumbs and a drizzle of olive oil to keep moist, put in oven set at 450 degrees F for 35 minutes.
  9. To prepare beans:
  10. In a hot saute pan add 1/2 cup olive oil, 1 clove garlic, remaining 1/2 cup asparagus and beans, and saute for 2 minutes, Add lemon juice, remaining 1/2 cup white wine, and salt and freshly ground black pepper, to taste. Let simmer for 3 minutes until mixture is tight.
  11. To assemble plate:
  12. Place beans in center of plate, then place the portobello on top of the beans and then the stuffed pepper, finish with a sprinkle of fresh herbs or a drizzle of olive oil.
  13. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1290.95 Kcal (5405 kJ)
Calories from fat 264.74 Kcal
% Daily Value*
Total Fat 29.42g 45%
Sodium 291.49mg 12%
Potassium 2990.03mg 64%
Total Carbs 190.51g 64%
Sugars 68.83g 275%
Dietary Fiber 33.33g 133%
Protein 30.21g 60%
Vitamin C 208.5mg 348%
Vitamin A 3mg 99%
Iron 59.5mg 330%
Calcium 303.1mg 30%
Amount Per 100 g
Calories 64.04 Kcal (268 kJ)
Calories from fat 13.13 Kcal
% Daily Value*
Total Fat 1.46g 45%
Sodium 14.46mg 12%
Potassium 148.32mg 64%
Total Carbs 9.45g 64%
Sugars 3.41g 275%
Dietary Fiber 1.65g 133%
Protein 1.5g 60%
Vitamin C 10.3mg 348%
Vitamin A 0.1mg 99%
Iron 3mg 330%
Calcium 15mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.5
    Points
  • 28
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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