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1
Preheat oven to 350
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2
Cut unpeeled garlic heads in half, place in center of a large piece of foil, drizzle with the 1 tablespoon olive oil and sprinkle with salt and pepper.Close up foil, place on baking sheet and bake 30 to 40 minutes until tender.
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3
Let cool enough to handle then remove cloves of garlic and mash and mince.In Saucepan melt butter, add sliced kielbasa and brown lightly, remove to a plate, add garlic and cook 1 minute add wine, cream andbring to a simmer and reduce by 1/2; add chicken broth and lemon juice and hot sauce and salt and pepper to taste,cook on low 5 minutes.Set aside.
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4
Combine marinara sauce with cooked angel hair pasta and half of both cheeses.
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5
Lay each roasted pepper out flat.divide pasta evenly between each pepper.Roll pepper around to enclose pasta, press to secure, you can use toothpicks if needed.
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6
TO COOK;
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7
Either in 1 large baking dish big enough to hold all 4 peppers or individual baking dishes pour in reserved garlic broth, gently place stuffed peppers in broth seem side down, Top peppers with remaining cheese and sprinkle with italian seasoning.Put 3 pepperoni slices on top of each pepper.
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8
Add kielbasa slices around pepper in broth, sprinkle with green onions.
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9
Cover with foil, tenting foil so its not touching the cheese.
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10
Roast in a 425 oven 15 minutes, remove foil roast 5 more minutes.
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11
Add cooked shrimp just as you remove from the oven so you just heat them though.
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12
Great with crusty bread for dipping in the sauce!
