Pasta-Stuffed Peppers
- Vegetable recipes
- Peanut free
- Vegetarian
- Nut free
For these simple, fragrant and tasty pasta-stuffed peppers, use tiny pasta such as farfallini (butterflies or bow ties), orzo (rice-shaped) or semi di melone (melon seeds) – or you could use Greek trahana (the regular or, another favourite, the sour type).
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.
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