PASTA DAY: Pasta-Stuffed Peppers

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* Exported from MasterCook *

 

Pasta-Stuffed Peppers

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 126

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 ounces ditalini

6 large green or red bell peppers

tops cut off and seeds removed

2 tablespoons olive oil

1 small yellow onion -- minced

1 garlic clove -- minced

16 ounces canned Italian plum tomatoes -- finely chopped

2 tablespoons raisins

2 tablespoons minced fresh flat-leaf parsley

1 teaspoon minced fresh basil

OR 1/2 teaspoon dried

1/8 teaspoon hot red pepper flakes -- or to taste

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup dried breadcrumbs

1/2 cup freshly grated Parmesan

OR soy Parmesan cheese

 

Serves 6

 

The ditalini stuffing complements the peppers perfectly and makes a nice

change of pace from rice for stuffed pepper enthusiasts. Serve with a

green salad and crusty Italian bread for a satisfying meal.

 

Cook the ditalini in a large pot of salted boiling water until it is al

dente, about 6 to 8 minutes. When the pasta is cooked, drain it and set

aside. Cook the peppers in a large pot of boiling water for 5 minutes to

soften them slightly. Drain them and set aside. Heat 1 tablespoon of the

olive oil in large skillet over medium heat. Add the onion and cook until

soft, about 5 minutes. Add the garlic, tomatoes, raisins, parsley, basil,

red pepper flakes, salt, and pepper. Simmer over low heat for 15 minutes

to blend the flavors. Combine the cooked ditalini with the tomato sauce in

a bowl and mix well. Combine the remaining oil with the breadcrumbs and

Parmesan in a small bowl. Toss with a fork and set aside.

 

Preheat the oven to 375F. Lightly oil a 2-quart baking dish and add 1/2

inch of water on the bottom.

 

Stuff the peppers with the pasta mixture, then sprinkle with the crumb

mixture and place in the prepared dish. Cover with foil and bake for 20

minutes or until the peppers are tender. Uncover and bake 5 to 10 minutes

longer to brown the topping.

 

Other pasta choices: orzo, stellini

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