Pasta-Stuffed Bell Peppers

  • Preparation 15 MIN
    Cooking 30 MIN
  • Servings 2



  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Bake for 25 to 30 minutes or until the peppers are nicely roasted and the filling is hot.

To help you with this recipe

Chef’s Knife

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.