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Stuffed Roasted Red Peppers in Roasted Garlic-White Wine Broth with Angel Hair Pasta (Emeril Lagasse) Recipe

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Stuffed Roasted Red Peppers in Roasted Garlic-White Wine Broth with Angel Hair Pasta (Emeril Lagasse)
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Ingredients
11
Count
Nutrition
527
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cut the top quarter from each head of garlic and set on a foil-lined baking sheet. Drizzle 2 teaspoons of the oil over the tops and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place on the pan, cut side down, and roast until the cloves are tender, but still firm enough to slice, 30 to 35 minutes. Remove from the oven and let sit until cool enough to handle. Squeeze the garlic cloves from the pod, and cut into slivers.
  3. Roast the peppers by placing them on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
  4. Preheat the oven to 400 degrees F.
  5. Peel the peppers, make a slit down 1 side, and open flat. Remove the seeds and the stems. Season each pepper with a pinch of salt and pepper. Lay the peppers flat. Place the mozzarella and basil inside and roll together into a spiral. Place in a baking dish and bake for 5 minutes, to heat through.
  6. In a large skillet, heat the remaining 2 tablespoons of oil and the butter and melt the butter over medium heat. Add the roasted garlic and cook, stirring, for 1 minute. Add the white wine and cook for 1 minute. Remove from the heat.
  7. Bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente, about 7 minutes if dried, or 2 minutes if fresh. Drain in a colander. Add the drained pasta to the white wine mixture with the basil and toss to coat evenly. Season, to taste, with salt and pepper.
  8. Place the pasta in serving bowls. Top the pasta with the peppers and sprinkle with shaved Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 527.4 Kcal (2208 kJ)
Calories from fat 188.81 Kcal
% Daily Value*
Total Fat 20.98g 32%
Cholesterol 38.24mg 13%
Sodium 3400.86mg 142%
Potassium 312.5mg 7%
Total Carbs 43.29g 14%
Sugars 7.34g 29%
Dietary Fiber 3.4g 14%
Protein 15.54g 31%
Vitamin C 119.1mg 199%
Vitamin A 3.6mg 119%
Iron 199.7mg 1110%
Calcium 229.9mg 23%
Amount Per 100 g
Calories 136.22 Kcal (570 kJ)
Calories from fat 48.77 Kcal
% Daily Value*
Total Fat 5.42g 32%
Cholesterol 9.88mg 13%
Sodium 878.4mg 142%
Potassium 80.72mg 7%
Total Carbs 11.18g 14%
Sugars 1.9g 29%
Dietary Fiber 0.88g 14%
Protein 4.01g 31%
Vitamin C 30.8mg 199%
Vitamin A 0.9mg 119%
Iron 51.6mg 1110%
Calcium 59.4mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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