Pasta-Filled Peppers

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ChubbyBunny
ChubbyBunny Posts: 3,523 Member
exps15064_LT10177C13.jpg

Ingredients:
6 medium sweet red, green or yellow pepper
6 ounces uncooked spaghetti
3/4 cup diced onion
2 garlic cloves, minced
2 teaspoons canola oil
1-3/4 cups diced fresh tomatoes
1 tablespoon all-purpose flour
3/4 teaspoon salt
1-1/4 cups vegetable broth or chicken broth
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
3 tablespoons grated Parmesan cheese

Directions:
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.

Yield: 6 servings.

Nutrition Facts
One serving: (1 filled pepper) Calories: 172 Fat: 6 g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 645 mg Carbohydrate: 23 g Fiber: 4 g Protein: 9 g

Replies

  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Options
    exps15064_LT10177C13.jpg

    Ingredients:
    6 medium sweet red, green or yellow pepper
    6 ounces uncooked spaghetti
    3/4 cup diced onion
    2 garlic cloves, minced
    2 teaspoons canola oil
    1-3/4 cups diced fresh tomatoes
    1 tablespoon all-purpose flour
    3/4 teaspoon salt
    1-1/4 cups vegetable broth or chicken broth
    3/4 cup shredded part-skim mozzarella cheese
    1/4 cup minced fresh basil
    3 tablespoons grated Parmesan cheese

    Directions:
    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.

    Yield: 6 servings.

    Nutrition Facts
    One serving: (1 filled pepper) Calories: 172 Fat: 6 g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 645 mg Carbohydrate: 23 g Fiber: 4 g Protein: 9 g
  • molsongirl
    molsongirl Posts: 1,373 Member
    Options
    exps15064_LT10177C13.jpg

    Ingredients:
    6 medium sweet red, green or yellow pepper
    6 ounces uncooked spaghetti
    3/4 cup diced onion
    2 garlic cloves, minced
    2 teaspoons canola oil
    1-3/4 cups diced fresh tomatoes
    1 tablespoon all-purpose flour
    3/4 teaspoon salt
    1-1/4 cups vegetable broth or chicken broth
    3/4 cup shredded part-skim mozzarella cheese
    1/4 cup minced fresh basil
    3 tablespoons grated Parmesan cheese

    Directions:
    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.

    Yield: 6 servings.

    Nutrition Facts
    One serving: (1 filled pepper) Calories: 172 Fat: 6 g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 645 mg Carbohydrate: 23 g Fiber: 4 g Protein: 9 g


    That sounds soooo yummy, but I can't eat pasta :sad: