Low Sodium, No Salt, Unsalted, Top Round Stuffed and Rolled

Swiss Chard

It is important to clean all of the leaves before cooking. Rinse leaves with cool water. Drain and pat dry with paper towel

Separate leaves from stems by using a small knife or tearing by hand. Set aside

Yellow or Red Bell Pepper

Place pepper on top of open flame. Turn every 1 to 2 minutes with tongs until the pepper is fully roasted on all sides.

Place pepper into a paper bag, seal the bag and set aside for 10 minutes allowing the pepper to steam and fully cook through.

Remove pepper from bag and remove skin. Using your hands remove chard skin from pepper by sliding skin off pepper. Use cool water to rinse hard to remove skin using as little water as possible as to not remove flavor.

Cut top off of pepper. Remove center core then cut into ¼” dice.

Bell Peppers in the Oven

Roasting Peppers in the oven is also a very good way to add flavor to your dish. Pre heat oven to 400 deg.

Cut peppers in half and place them, cut side down, onto a lightly oiled sheet of aluminum foil. Close foil into

a small pouch and place in oven for 15 minutes. Remove from oven and allow to cool for a few minutes.

Slice into strips and dice to add to your stuffing…

Onion - Cut into small dice. Garlic - Mince into small pieces.

Mushrooms - Clean mushrooms with soft cloth or mushroom brush to remove any dirt or debris. Cut into large chop.

Plum Tomatoes - Remove whole tomatoes from the can or jar. Using a small knife cut each one to release their juices then using your hands crush the tomatoes into small pieces. Note - You can also use a food processor or blender. However, you only want to break the tomatoes up. You are looking for a rustic chunky texture, not a puree…Set aside till needed

Top Round - Using a Meat Tenderizer

Lightly pound the top round to breakdown the connective tissue to make the meat tender. Trim excess fat off. Sprinkle no salt seasoning and ground black pepper on both sides of tenderized meat. Roll seasoned meat up and set aside till needed.

Stuffing

In a large skillet place 1 Tbsp Grapeseed oil & Red Pepper Flakes. Heat skillet to medium.

Note - Skillet and oil will be ready when a wooden spoon or spatula bubbles at the tip.

Saute onion for 5 minutes until soft. Add ¼ tsp no-salt to onions mix in then add bell pepper and cook for 3 minutes. Add mushrooms then drizzle 1 tsp of Grapeseed oil over mushrooms. Add Balsamic Vinegar, mix and cook for 5 minutes. Mix in Garlic Powder then

Mix and cook for 1 minute remove stuffing from skillet and place into a bowl. Allow stuffing 15 minutes to cool.

Stuffing the Top Round

Unroll your seasoned beef. Layer the beef with Swiss Chard (2 or 3 leafs). Layer ½ cup of stuffing on top of the swiss chard. Using your fingers, overlap about a half inch of meat over the stuffing to start the roll. Roll tucking the stuffing under keeping the roll firm, but not tight.

Wrap one slice of bacon around the roll and place toothpicks into the bacon to keep the roll together for cooking.

In the same skillet as the stuffing, place 1 tbsp of Grapeseed oil. Heat skillet to medium-high, about 2 minutes. Lay your bacon wrapped roll into the skillet. Sear 1 minute all each side. You want a nice brown crusty sear for flavor. Add crushed plum tomatoes, ¼ tsp sea salt, Basil, Oregano and Parsley then to combine. Add black pepper. Place lid on top of skillet, slightly cracked to allow air to flow. Simmer for 20 minutes.

Pasta Time

Place a pot with 6 quarts of water on the stove. Bring water to a boil then add Rigatoni Pasta. Stir pasta so that it doesn't’t stick.

Cook as recommended by pasta label. It will show a cooking time so that you will have perfect pasta.

Drain pasta. Place pot back on stove with low heat for two minutes to evaporate all leftover water. Add Rigatoni to skillet with sauce then mix gently to heat through and blend flavors.

Place in serving dish & lightly sprinkle with Parmigiano Reggiano cheese...