Pasta-Filled Peppers

12 ingredients
5 steps

Ingredients

  • 6 medium sweet red, green or yellow pepper
  • 6 ounces uncooked spaghetti
  • 3/4 cup diced onion
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 1-3/4 cups diced fresh tomatoes
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1-1/4 cups vegetable broth or chicken broth
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup minced fresh basil
  • 3 tablespoons grated Parmesan cheese

Directions

  1. 1
    Place whole peppers on a broiler pan; broil 6 in. from the heat for 10-15 minutes or until skins are blistered and blackened, turning often. Immediately place peppers in a bowl; cover and let stand for 10 minutes. Peel off and discard charred skins. Carefully cut tops off peppers and discard; remove seeds. Set peppers aside.
  2. 2
    Cook spaghetti according to package directions. Meanwhile, in a
  3. 3
    , saute onion and garlic in oil until tender. Add tomatoes; cook for 1 minute. In a small bowl, combine the flour, salt and broth until smooth. Gradually stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
  4. 4
    Drain spaghetti; add to tomato mixture and toss to coat. Sprinkle with mozzarella cheese, basil and Parmesan; toss. Spoon into peppers.
  5. 5
    Place in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1-3 minutes or until heated through.

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