Pesto Stuffed Red Peppers

 Pesto Stuffed Red Peppers

Pesto Stuffed Red Peppers


4 red peppers

2 cups egg noodles

1/4 cup pesto

1/4 cup parmesan cheese

1/2 cup shredded fresh mozzarella cheese

2 tablespoons toasted pine nuts


Preheat oven to 375˚F.

Bring a medium saucepan of salted water to a boil. Cook noodles and drain, returning to the pan. Turn off heat and add the pesto and parmesan cheese, stirring to coat.

Cut off the tops of the red peppers, removing seeds and any white pith. Do the same with the tops, reserving them for later.

Place the peppers in a casserole dish, and evenly distribute the pesto noodles between the peppers. Pour 1/4 cup water in the casserole dish around the peppers and replace the tops, which helps them cook through while infusing the pasta with the flavor of the red pepper.

Bake for 20 minutes, then remove from the oven. Remove the red pepper tops and evenly distribute the fresh mozzarella over the pasta. Pop back in the oven for an additional 10 minutes, or until the cheese starts to bubble. Discard the pepper tops or reserve for plating

Toast the pine nuts and sprinkle over peppers before serving.

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