Easy. Good for you. Delicious. Ya, this one's a keeper. I had 1/2 a bell pepper laying around and about to go bad, so instead of throwing it into the pasta sauce, all chopped up and indistinguishable, I decided to make a bell pepper boat for pasta. It worked SO well.
I baked the pepper a little before stuffing just so that it was not too hard when the pasta went in, but you could probably omit the pre-baking if you want a crisper pepper. I highly recommend a pasta sauce that has a hint of roasted pepper in it to help pick up the flavors and take it to another level. Even with your basic pasta sauce though, this is definitely worth a try.
Serves 1
1/2 a bell pepper, cored and seeded
a large handful of short pasta (I used gimmelli, but I think penne or macaroni would work)
about 1/3 cup of pasta sauce
3TBSP shredded mozzarella
2TBSP Parmesan cheese
1TBSP breadcrumbs
1. Preheat oven to 400. Cook pasta according to package directions.
2. Place pepper, cut side up, on a square of aluminum foil. Fold and crimp the foil so that it will hold the pepper upright. Bake on a cookie sheet or in a baking dish for 10 min.
3. Combine pasta, mozzarella and sauce and pour into the baked pepper.
4. Combine breadcrumbs and Parmesan and sprinkle on top of pepper. Push down lightly to adhere. Bake in the oven for another 15-20 minutes until topping is golden brown.
2 comments:
I've had stuffed peppers before, but never stuffed with pasta! What a great idea!
What a great idea to add pasta in the peppers. Sounds terrific! Have a great day!
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