Stuffed Peppers With Tortellini Recipes

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

TORTELLINI WITH SAUSAGE AND PEPPERS

Steps:

• Combine sausage links and water in a large skillet and bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain off water and cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes more. Remove from skillet, allow to cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
• Place skillet over medium heat and add olive oil. Add onion to hot oil and cook until tender but not brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper. Add cooked sausage and bell pepper to the skillet. Bring to a boil, about 5 minutes. Reduce heat and cover. Simmer to desired thickness, about 20 minutes.
• Meanwhile, bring 4 quarts of water to a boil in a saucepan, about 5 minutes. Add tortellini, reduce heat slightly and boil until pasta is tender but still firm to the bite, 5 to 10 minutes. Drain and return pasta to the warm saucepan. Stir parsley into the sausage mixture, pour over pasta, and serve immediately.

STUFFED PEPPERS WITH TORTELLINI

Steps:

• Cook the 1/2 cup tortellini according to the package directions, leaving them slightly under done.
• In a large bowl mix together all the ingredients for the peppers, except the peppers. Adjust seaoning to your taste.
• Cut the very tops off the peppers and remove the seeds and pith from the insides. You may need to trim a very small amout of the bottom to help them stand up on their own.
• Stuff the peppers with the filling, packing it in and mounding it on top.
• Bake in a 350 degree oven, I used a loaf pan for mine.
• For crisp peppers bake uncovered for 45 minutes.
• For a more tender pepper bake covered for 45 minutes, uncover and bake for 20 more minutes.
• When the peppers for almost done prepare the 1 1/2 cups tortellini according to package directions. Drain and stir in the remaining ingredients.
• Serve the pepper in the center of plate surrounded by the tortellini.