Food > Recipe Directory > Courses/Meal Type > Main Course > Pasta-Stuffed Peppers
Pasta-Stuffed Peppers Recipe
Pasta-Stuffed Peppers
Ingredients
- 3/4 cups (175 mL) tiny pasta
- 1 cup (250 mL) chopped peeled seeded tomatoes
- 1 cup (250 mL) crumbled feta cheese
- 2 green onions, chopped
- 1/3 cup (75 mL) chopped fresh mint or 4 tsp/20 mL dried mint
- 1/4 cup (60 mL) extra-virgin olive oil
- Generous pinch black pepper
- 4 lbs green or other bell peppers
- 2 tbsp (30 mL) lemon juice
Preparation
In pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; chill under cold water and drain. Toss with tomatoes, feta cheese, onions, mint, 3 tbsp/45 mL of the oil and pepper.
Cut tops off peppers and scoop out seeds and inner ribs; stuff with pasta mixture. Place upright in 8-inch/20 cm square baking dish; pour lemon juice, 1/3 cup/75 mL water and remaining oil around peppers.
Cover with lid or foil; bake in 375F/190C oven for 55 minutes. Uncover and bake until peppers are tender, adding more water if necessary (about 1/4 cup/60 mL liquid should remain at end of baking), 15 to 20 minutes. Transfer to serving platter; spoon juices into peppers.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 379 |
| Protein | 11 g |
| Fat (total) | 23 g |
| Sat. Fat | 8 g |
| Carbohydrate | 35 g |
| Fibre | 4 g |
| Cholesterol | 35 mg |
| Sodium | 509 mg |
| Calcium | 20 % RDI |
| Iron | 19 % RDI |
| Vitamin A | 14 % RDI |
| Vitamin C | 155 % RDI |
| Folate | 48 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2007
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