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Pasta-Filled Peppers

 Pasta-Filled Peppers
Pretty bell peppers provide a rainbow of colorful "cups" for serving up this fresh-tasting tomato-herb pasta dish. Spaghetti noodles are the unusual "stuffing" ingredient in the recipe shared by Conni Krause from Virginia Beach, Virginia. "I managed to make a lighter version of a family favorite that's as tasty as the original," she writes.
6 ServingsPrep: 30 min. Cook: 5 min.

Ingredients

  • 6 medium sweet red, green or yellow pepper
  • 6 ounces uncooked spaghetti
  • 3/4 cup diced onion
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 1-3/4 cups diced fresh tomatoes
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1-1/4 cups vegetable broth or chicken broth
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup minced fresh basil
  • 3 tablespoons grated Parmesan cheese

Directions

  • Place whole peppers on a broiler pan; broil 6 in. from the heat for
  • 10-15 minutes or until skins are blistered and blackened, turning
  • often. Immediately place peppers in a bowl; cover and let stand for
  • 10 minutes. Peel off and discard charred skins. Carefully cut tops
  • off peppers and discard; remove seeds. Set peppers aside.
  • Cook spaghetti according to package directions. Meanwhile, in a large
  • nonstick skillet, saute onion and garlic in oil until tender. Add
  • tomatoes; cook for 1 minute. In a small bowl, combine the flour,
  • salt and broth until smooth. Gradually stir into tomato mixture.
  • Bring to a boil; cook and stir for 1 minute or until slightly

2 of 2

Pasta-Filled Peppers (continued)

Directions (continued)

  • thickened.
  • Drain spaghetti; add to tomato mixture and toss to coat. Sprinkle
  • with mozzarella cheese, basil and Parmesan; toss. Spoon into
  • peppers.
  • Place in a 3-qt. microwave-safe baking dish. Cover and microwave on
  • high for 1-3 minutes or until heated through. Yield: 6 servings.
Nutritional Facts: One serving (1 filled pepper) equals 172 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 645 mg sodium, 23 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.