Pasta Filled Peppers Recipes

PASTA STUFFED PEPPERS

Pasta Stuffed Peppers image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt
8 ounces ditalini pasta
6 large bell peppers (any color)
3 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 pound Italian sausage, removed from casings
2 cups marinara sauce
1/4 teaspoon freshly ground black pepper
1/2 cup ricotta cheese
1 cup shredded mozzarella
Fresh basil leaves, to garnish

Steps:

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
Serve garnished with fresh basil.

PASTA-STUFFED BELL PEPPERS

Pasta-Stuffed Bell Peppers image

I've never seen a stuffed pepper that had macaroni in it! This recipe comes from "The Ultimate Cooking Course", 2003.

Provided by WhoKnew

Categories Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 slices bacon, chopped
1 small onion, chopped
1 1/2 cups crushed tomatoes
1/8 teaspoon crushed red pepper flakes
1/2 cup macaroni, cooked
1 cup mozzarella cheese, diced
12 black olives, thinly sliced
salt & pepper
6 bell peppers (2 each ( red, yellow, green)
2 tablespoons olive oil

Steps:

Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
Add onion to bacon grease & cook until softened; pour off excess fat.
Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
Cut stem off of each pepper; reserve "lids". Remove seeds from inside each pepper, and remove white ribs.
Divide pasta mixture amongst all peppers. Put "lids" back on. Brush peppers all over with olive oil and set into prepared baking dish.
Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.

Nutrition Facts : Calories 431.8, Fat 30.4, SaturatedFat 10.1, Cholesterol 45.2, Sodium 793, Carbohydrate 27.7, Fiber 5.5, Sugar 9.2, Protein 14.4

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