Best 6 Pasta Filled Peppers Recipes

PASTA STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Cut the top off of each pepper and carefully scoop out the seeds and membranes.
• Cook the pasta in boiling salted water until very "al dente".
• Drain pasta and run cold water over the pasta to stop the cooking process.
• In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings.
• Place the peppers standing up in a baking dish.
• Stuff each pepper with the filling and then place the top back on.
• Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister.
• Serve warm or at room temperature.

PASTA AND PEPPERS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.

PASTA SALAD-STUFFED PEPPERS

Steps:

• Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
• Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
• Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
• Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
• Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

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.

PASTA-STUFFED BELL PEPPERS

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.