Pasta-Filled Bell Peppers |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The pretty bell peppers provide a rainbow of colorful cups for serving up theis tomato-herb pasta dish. Ingredients:
6 medium red peppers or 6 medium green peppers or 6 medium yellow peppers |
6 ounces uncooked spaghetti |
3/4 cup diced onion |
2 garlic cloves, minced |
2 teaspoons canola oil |
1 3/4 cups diced fresh tomatoes |
1 tablespoon all-purpose flour |
3/4 teaspoon salt |
1 1/4 cups chicken broth |
3/4 cup shredded part-skim mozzarella cheese |
1/4 cup minced fresh basil |
3 tablespoons grated parmesan cheese |
Directions:
1. Place whole peppers on a broiler pan; broil 6 inches from the heat for 10-15 minutes or until skins are blistered and blackened, turning often.
2. Immediately place peppers in a bowl; cover and let stand for 10 minutes.
3. Peel off and discard charred skins.
4. Carefully cut tops off peppers and discard; remove seeds.
5. Set peppers aside.
6. Cook Spaghetti according to package directions.
7. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender.
8. Add tomatoes; cook for 1 minute.
9. In a bowl, combine flour, salt, and broth until smooth.
10. Stir into the tomato mixture.
11. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
12. Drain spaghetti; add to tomato mixture and toss to coat.
13. Sprinkle with mozzarella cheese, basil, and parmesan; toss.
14. Spoon into peppers.
15. Place into a 3 quart.
16. microwave-safe baking dish.
17. Cover and microwave on high for 3-5 minutes or until heated through.
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