Pasta-Stuffed Peppers Recipe

Name: Pasta-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 large garlic clove, finely chopped; 2 tablespoons extra-virgin olive oil; 3 large ripe tomatoes, chopped; 1/2 teaspoon dried oregano; 1 (2-ounce) can anchovy fillets, drained and chopped (can be omitted to keep the dish entirely vegetarian); 2 tablespoons capers, rinsed and drained; 1/4 cup pitted imported black olives, chopped; freshly ground black pepper; 6 large red or yellow bell peppers; 4 ounces ditalini, tubetti, or other small pasta; 1 cup water

Servings: persons

salt
1 large garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
3 large ripe tomatoes, chopped
1/2 teaspoon dried oregano
1 (2-ounce) can anchovy fillets, drained and chopped (can be omitted to keep the dish entirely vegetarian)
2 tablespoons capers, rinsed and drained
1/4 cup pitted imported black olives, chopped
freshly ground black pepper
6 large red or yellow bell peppers
4 ounces ditalini, tubetti, or other small pasta
1 cup water

1
Preheat the oven to 375F.
2
Oil a baking dish just large enough to hold the peppers upright.
3
Bring a medium pot of salted water to a boil.
4
In a large skillet, cook the garlic in the oil over medium heat for 1 minute until softened.
5
Stir in the tomatoes and oregano and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
6
Remove the pan from the heat and stir in the anchovies, capers, olives and salt and pepper to taste.
7
Meanwhile, cut the tops off the peppers and set them aside.
8
With a small sharp knife, remove and discard the seeds and the white membranes from the insides.
9
Add the pasta to the boiling water, stir, and cook, stirring frequently, until al dente.
10
Drain well, then stir the pasta into the tomato sauce.
11
Fill each pepper about three-quarters full with the pasta mixture.
12
Place the tops on them and arrange them in the baking dish.
13
Pour the water around them.
14
Bake for 45 minutes, or until the peppers are tender when pierced with a fork.
15
Serve warm.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: salt, 1 large garlic clove, finely chopped, 2 tablespoons extra-virgin olive oil, 3 large ripe tomatoes, chopped, and more.

Yes, Pasta-Stuffed Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta-Stuffed Peppers

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