Roasted-pepper-pasta-stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Roasted-Pepper-Pasta-Stuffed Peppers November 2008 By: Rachael Ray Magazine Ingredients:
salt |
1/2 pound short whole wheat pasta |
5 large red bell peppers, tops cut off and reserved, seeded |
black pepper |
2 tablespoons extra-virgin olive oil (evoo), plus more for drizzling |
4 jarred roasted red peppers |
1 small red onion, finely chopped |
2 cloves garlic, finely chopped |
2 small portobello mushroom caps, chopped |
1 teaspoon crushed red pepper |
2 sprigs rosemary, stems discarded and leaves chopped |
one 28-ounce can fire-roasted crushed or diced tomatoes |
2 cups arugula or baby spinach (a few generous handfuls) |
1 cup loosely packed basil leaves |
1 cup grated pecorino-romano cheese |
Directions:
1. DIRECTIONS:
2. Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
3. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
4. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
5. Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.
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