Pasta Stuffed Roasted Red Peppers Recipe
Ingredients
- Salt
- 1/2 pound short whole wheat pasta
- 4 large red bell peppers, tops cut off and reserved, seeds
- Black pepper
- 2 tablespoons olive oil, plus more for drizzling
- 4 jarred roasted red peppers
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 small portobello mushroom caps, chopped
- 1 teaspoon crushed red pepper
- 2 sprigs rosemary, stems discarded and leaves chopped
- 1 can fire-roasted crushed or diced tomatoes (28 ounces)
- 2 cups arugula or baby spinach (a few generous handfuls)
- 1 cup loosely packed basil leaves
- 1 cup grated Pecorino Romano cheese
Directions
- Pre-heat the oven to 425°F. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
- Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with olive oil. Roast for 20 minutes.
- Using a food processor, puree the roasted red peppers.
- In a large skillet, heat 2 tablespoons olive oil, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes.
- Add the pasta and toss.
- Add the arugula and basil and cook until wilted.
- Pre-heat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 87 | 23% |
| Total Fat 9.78g | 12% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 404mg | 17% |
| Potassium 406mg | 12% |
| Total Carbs 63.3g | 17% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.49g | 5% |
| Protein 7.13g | 11% |
