PASTA-FILLED PEPPERS
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.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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., 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. , Drain spaghetti; add to tomato mixture and toss to coat. Sprinkle with mozzarella cheese, basil and Parmesan; toss. Spoon into peppers. , Place in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1-3 minutes or until heated through.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 645mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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Ayeni Abiodun
[email protected]This recipe is a great way to change up your usual pasta routine.
Ramjanak. Yadav
[email protected]I'm not a huge fan of peppers, but I loved this recipe.
Namiiro Hadijah
[email protected]This recipe is a great way to use up leftover pasta.
Shekiii Khan
[email protected]I added some chopped bacon to the filling and it was amazing!
Rizwan Mumtaz
[email protected]I've tried this recipe with different types of cheese and I think cheddar is the best.
Maryann Mosby
[email protected]This recipe is a keeper. I will definitely be making it again.
Md Edon
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Tebogo Pride
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Islam Afridi
[email protected]I would definitely recommend this recipe to anyone who loves peppers.
Yemi L.
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
danial arshad
[email protected]I found that the peppers were a little too spicy for my taste, but I was able to tone them down by removing the seeds.
Luis Gala
[email protected]This recipe is a great way to use up leftover rice and vegetables.
Thato Kwelagobe
[email protected]I love that this recipe is so versatile. You can use any type of pepper you like, and you can also change up the filling to suit your taste.
zohaib yousaf
[email protected]I've made this recipe several times now and it's always a crowd-pleaser.
Sophie natongo
[email protected]This recipe turned out great! I used a variety of peppers, including red, orange, and yellow, and they all looked beautiful on the plate.
IBRAHIM MUHAJER
[email protected]I made this for dinner last night and it was delicious! The peppers were soft and juicy, and the filling was flavorful and satisfying.
Alondra
[email protected]Wow! This recipe was a total hit! The combination of flavors was incredible. The peppers were perfectly cooked and the filling was creamy and cheesy.