Stuffed Peppers - Peppers are delicately roasted and then stuffed with pasta primavera. Mini farfalle recipe with fresh veggies oven-roasted with garlic
Print

Stuffed Peppers With Pasta Primavera

Stuffed Peppers - Peppers are delicately roasted and then stuffed with pasta primavera.
Course Side Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 426kcal
Author Healing Tomato

Ingredients

Instructions

  • Preheat oven to 500 degrees
  • Cut the top off the peppers and deseed
  • In a mixing bowl, add oil, dried parsely and salt.
  • Mix well and baste the peppers with it
  • Place the oiled peppers upside down in a baking tray
  • Roast the peppers for 20-25 min or until the peppers start to blacken slightly
  • In a medium pan, add extra virgin olive oil and heat at medium heat for 30 seconds
  • Add the garlic and shallots and cook until the shallots are browned (5-7 min)
  • Add the chopped zucchini, squash and peas to the pan
  • Mix well and cook for about 10 minutes on low-to-medium heat.
  • Add salt, black pepper, fresh parsley and fresh rosemary
  • Mix well and keep stirring until the zucchini gets crispy.
  • Add 1 cup of Homestyle Ragu Thick & Hearty Traditional Pasta Sauce
  • Add cooked pasta, mix well and set aside
  • When the peppers have cooled to the touch, stuff them with the pasta mixture
  • Place the stuffed peppers back in the oven at 400 degrees
  • Roast them for about 7 minutes, remove and wait to cool to touch before serving

Notes

Nutrition Info is approximate
To keep this stuffed peppers vegan, serve without the Parmesan. For vegetarian version, add freshly grated Parmesan on the top and serve. Serve with a side salad like Cardamom and Pistachio Crusted Goat Cheese Salad

Nutrition

Serving: 6g | Calories: 426kcal