Pasta Stuffed Peppers
Here at Green-Lemonade, we seem to like stuffing things. Liz has made stuffed peppers and mushrooms, but after my last stuffing attempt, I was a little nervous about trying it again. However, I found a great locally-adaptable recipe while paging through my Domino Magazine, and decided to give it another go.
Pasta Stuffed Peppers
Start by hollowing out two large red peppers. Meanwhile, pre-heat the oven to 350 degrees. Choose a thin pasta (I used some local pasta made by Ruth) and boil the noodles for 3/4 of the recommended time. Drain and transfer to a skillet where you will add olive oil, salt and pepper. I also added basil and the recommended pine nuts, which admittedly, were not local.
Scoop the pasta into the peppers, and bake for ten minutes. Once you have removed them, add a little local cheese (we used fromage), and serve immediately.
To see the original recipe (which include olives and raisins), it is available online on the Domino Magazine web site.
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