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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pretty bell peppers provide a rainbow of colorful cups for serving up this fresh-tasting tomato-herb pasta dish. Spaghetti noodles are the unusual stuffing ingredient in the recipe shared by Conni Krause from Virginia Beach, Virginia. I managed to make a lighter version of a family favorite that's as tasty as the original, she writes. Ingredients:
6 medium sweet red, green or yellow pepper |
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 king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1-1/4 cups vegetable broth or 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 in. from the heat for 10-15 minutes or until skins are blistered and blackened, turning often. Immediately place peppers in a bowl; cover and let stand for 10 minutes. Peel off and discard charred skins. Carefully cut tops off peppers and discard; remove seeds. Set peppers aside.
2. Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes; cook for 1 minute. In a small bowl, combine the flour, salt and broth until smooth. Gradually stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
3. Drain spaghetti; add to tomato mixture and toss to coat. Sprinkle with mozzarella cheese, basil and Parmesan; toss. Spoon into peppers.
4. Place in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1-3 minutes or until heated through. Yield: 6 servings.
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