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Fast & Easy Dinner: Pasta-Stuffed Peppers

Fast & Easy Dinner: Pasta-Stuffed Peppers


If you're a fan of poblanos stuffed with rice or any stuffed peppers, you'll love this new twist on the classic: Roasted peppers are filled with spaghetti instead of rice. The pasta is tossed in olive oil with pine nuts, olives, raisins, and capers.

This Mediterranean-inspired meal can be on the table in under an hour. To make it tonight, read more.

Pasta-Stuffed Peppers

Pasta-Stuffed Peppers

Pasta-Stuffed Peppers

Ingredients

10 mixed yellow and red bell peppers
1 lb. bucatini or spaghetti
1/3 cup pine nuts
2-1/2 tbsp. olive oil
4 cloves garlic, minced
1 tbsp. capers
1/2 cup yellow raisins
1/2 cup pitted black olives, coarsely chopped
Salt and black pepper

Directions

  1. Preheat oven to 350°F.
  2. Cut tops off peppers and remove seeds; reserve tops. Put peppers in a large baking dish; set aside.
  3. Parboil the pasta by cooking it 3/4 of the time recommended on package (it should be somewhat underdone). Transfer to a colander, and run under cold water to stop the cooking.
  4. Place a dry skillet over medium-low heat, and toast pine nuts until golden, about 5 minutes; transfer to a large bowl.
  5. Heat olive oil in skillet and add garlic; sauté 30 seconds and transfer to the bowl. Add capers, raisins and olives to bowl. Add pasta, toss, and season with salt and pepper to taste.
  6. Fill each pepper with pasta mixture and replace the tops. Bake for 25 minutes, or until browned.

Serves 10.

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