Stuffed Peppers With Pasta Primavera
Stuffed Peppers - Peppers are delicately roasted and then stuffed with pasta primavera.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
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
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
Serving: 6g | Calories: 426kcal