Name: Pasta-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 2 bell peppers, colour of your choice; 1 tbsp (15 ml) olive oil; 1 cup (250 ml) leftover cooked pasta of your choice; 1 jar (6 oz/170 ml) quartered artichoke hearts marinated in oil, drained; ½ cup (75 g) frozen green peas; ½ cup (50 g) cheddar or mozzarella cheese, grated

Ingredients

- 2 bell peppers, colour of your choice
- 1 tbsp (15 ml) olive oil
- 1 cup (250 ml) leftover cooked pasta of your choice
- 1 jar (6 oz/170 ml) quartered artichoke hearts marinated in oil, drained
- ½ cup (75 g) frozen green peas
- ½ cup (50 g) cheddar or mozzarella cheese, grated

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Cut the tops off the bell peppers and remove the seeds. If needed, cut a thin slice off the bottom of each pepper so it stands upright. Place the bell peppers in a baking dish and brush with the oil.
- In a bowl, combine the pasta, artichokes, peas and cheese. Season with salt and pepper. Fill the bell peppers with the mixture. Place the tops back on the peppers.
- Bake for 25 to 30 minutes or until the peppers are nicely roasted and the filling is hot.

Pasta-Stuffed Bell Peppers

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Ingredients

Preparation

Personal Note

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