Roasted Red Pepper & Hot Coppa Parmigiana Recipe
Recipe By Rachael Ray
4.8
15 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Red Pepper & Hot Coppa Parmigiana Recipe
- 3/4 tablespoon Olive oil
- 3/4 Cloves garlic, grated or chopped
- 1/2 tablespoon Tomato paste
- 1/4 teaspoon Rounded calabrian chili paste or 1 tsp. crushed red pepper
- 0.13 cup White wine or chicken stock
- 1/4 can 1 box chopped or crushed tomatoes
- As required A few leaves of basil, torn
- 3 Large roasted red bell peppers packed in water, patted dry
- 0.38 cup About grated parmigiano reggiano
- 4.50 Slices hot coppa or capocollo, chopped
- 3 ounce Grated provolone
Nutrition
value
value
1179
calories per serving
39 g Fat57 g Protein134 g Carbs140 g FiberOther
Current Totals
- Fat39g
- Protein57g
- Carbs134g
- Fiber140g
MacroNutrients
- Carbs134g
- Protein57g
- Fiber140g
Fats
- Fat39g
Vitamins & Minerals
- Calcium459mg
- Iron28mg
- Vitamin A6926mcg
- Vitamin B12mg
- Vitamin B24mg
- Vitamin B331mg
- Vitamin B62mg
- Vitamin B9231mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E6mg
- Copper4mcg
- Magnesium1038mg
- Manganese8mg
- Phosphorus1251mg
- Selenium84mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray