Best 4 Roasted Peppers With Spaghetti Stuffing Recipes

STUFFED PEPPER SPAGHETTI BAKE

Steps:

• Heat oven to 375°F.
• Heat large pot of water to boiling; season generously with kosher salt. Boil spaghetti 3 minutes less than time indicated on package -- it should be quite flexible but still firm in center. Reserve 1 cup of the pasta water; drain, and set aside.
• Meanwhile, in 10-inch skillet, cook beef with a dash of salt and a few grinds of pepper, breaking it up as it cooks, until browned. Remove beef from skillet with slotted spoon to plate; set aside. Wipe out skillet; add olive oil. Add bell peppers, onions and garlic with a pinch of salt; cook about 5 minutes or until softened.
• Add beef back to skillet, followed by both cans of tomato sauce and diced tomatoes. Stir to combine; simmer 5 minutes. Taste sauce for seasoning; add salt if needed. Add cooked pasta and half of the pasta water, tossing to coat -- add more pasta water if you want thinner sauce.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread mixture in baking dish; top with cheese.
• Cover with foil. Bake 20 minutes; remove foil, and bake about 10 minutes longer or until cheese is bubbling. Let stand 10 minutes before serving.

STUFFED PEPPERS MY WAY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
• Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
• While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
• Return to the oven for 5 minutes. Serve immediately.

PASTA STUFFED PEPPERS

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 WITH ROASTED RED PEPPERS AND GOAT CHEESE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.