Pasta Stuffed Peppers

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.

Posted in Going Local,Recipes by Rhaya on October 18, 2007 | Permalink | No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

three × five =