Phone

Recipes

Pasta & Cheese-Stuffed Peppers
In this Italian-inspired variation on the stuffed pepper, red bell peppers hold small pasta shells in a creamy Parmesan-Gruyere sauce.
  • 4 ounces very small pasta shells
  • 4 large red bell peppers
  • 1 tablespoon olive oil
  • 3/4 cup thinly sliced scallions
  • 3 garlic cloves, minced
  • 1 small zucchini, halved lengthwise and sliced
  • 3/4 cup evaporated skimmed milk
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons grated Gruyere or Swiss cheese
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

1. In a large pot of boiling water, cook pasta according to package directions. Scoop pasta out with slotted spoon and drain in a colander; keep water at a boil.

2. Trim tops from bell peppers and reserve. Discard seeds and ribs. Shave a thin slice off bottom of each pepper so it will stand upright. Add peppers and reserved tops to boiling water and parboil until crisp-tender, about 4 minutes. Drain, reserving 1/2 cup liquid. Rinse under cold water, then invert peppers onto paper towels to drain completely.

3. Meanwhile, in large nonstick skillet, warm 1 teaspoon of oil over medium-high heat. Add scallions and cook until slightly softened, about 1 minute. Stir in garlic and cook until fragrant, about 2 minutes. Add remaining 2 teaspoons oil and zucchini, and cook, stirring frequently, until tender, about 4 minutes.

4. Preheat oven to 400°F.

5. Stir evaporated milk into skillet and bring mixture to a boil. Add Parmesan, Gruyere, sherry, salt and black pepper, and stir to melt cheese; remove from heat. Add drained pasta and toss to coat.

6. Divide pasta mixture evenly among bell peppers and place upright in 8-inch square baking dish. Place tops on peppers and pour reserved pasta cooking liquid into dish. Cover with foil and bake 20 minutes. Uncover and bake 5 minutes, or until bubbly.


Nutritional Information
Per serving: 260 calories, 7.5g total fat, 2.5g saturated fat, 3.5g monounsaturated fat, 0.7g polyunsaturated fat, 2.9g dietary fiber, 13g protein, 37g carbohydrate, 11mg cholesterol, 470mg sodium.
Good source of: beta-carotene, calcium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
50