Best Pasta Stuffed Peppers Recipes

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PASTA STUFFED PEPPERS



Pasta Stuffed Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
8 ounces ditalini pasta
6 large bell peppers (any color)
3 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 pound Italian sausage, removed from casings
2 cups marinara sauce
1/4 teaspoon freshly ground black pepper
1/2 cup ricotta cheese
1 cup shredded mozzarella
Fresh basil leaves, to garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
  • Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
  • Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
  • Serve garnished with fresh basil.

PASTA-STUFFED BELL PEPPERS



Pasta-Stuffed Bell Peppers image

I've never seen a stuffed pepper that had macaroni in it! This recipe comes from "The Ultimate Cooking Course", 2003.

Provided by WhoKnew

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

6 slices bacon, chopped
1 small onion, chopped
1 1/2 cups crushed tomatoes
1/8 teaspoon crushed red pepper flakes
1/2 cup macaroni, cooked
1 cup mozzarella cheese, diced
12 black olives, thinly sliced
salt & pepper
6 bell peppers (2 each ( red, yellow, green)
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
  • Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
  • Add onion to bacon grease & cook until softened; pour off excess fat.
  • Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
  • Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
  • Cut stem off of each pepper; reserve "lids". Remove seeds from inside each pepper, and remove white ribs.
  • Divide pasta mixture amongst all peppers. Put "lids" back on. Brush peppers all over with olive oil and set into prepared baking dish.
  • Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.

Nutrition Facts : Calories 431.8, Fat 30.4, SaturatedFat 10.1, Cholesterol 45.2, Sodium 793, Carbohydrate 27.7, Fiber 5.5, Sugar 9.2, Protein 14.4

PASTA SALAD-STUFFED PEPPERS



Pasta Salad-Stuffed Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 35 to 40

Number Of Ingredients 18

Kosher salt
1/2 cup orzo or anelletti pasta
3 slices serrano ham
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
2 tablespoons capers, drained and rinsed
1 tablespoon chopped fresh parsley
1 clove garlic, minced
Zest of 1/2 lemon, plus 1 teaspoon fresh lemon juice
1/4 cup grated manchego cheese
1/4 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil
1/4 cup champagne vinegar
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh oregano
Sea salt
Pinch of red pepper flakes
35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
  • Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
  • Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
  • Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
  • Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.

BBQ PORK & PASTA STUFFED GREEN PEPPERS



BBQ Pork & Pasta Stuffed Green Peppers image

I had some pork from Recipe#406664. And wanted to do something different with the leftovers, so I came up with this recipe. Please feel free to use whatever BBQ sauce you like. This recipe looks alot more complicated than it really is.Submitted to " ZAAR " on January 27th, 2010.

Provided by Chef shapeweaver

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 large green bell peppers, cut in half lengthwise
3/4 cup uncooked elbow macaroni
1 1/2 cups leftover cooked pork
3/4 cup barbecue sauce, I used Sweet Baby Ray's Hickory and Brown Sugar
1/2 cup shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees.
  • While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
  • Also while oven is heating up, boil water for pasta.
  • When water starts to boil, add pasta and cook till almost al dente'.
  • In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
  • Add peppers and cook until peppers are slightly tender,drain.
  • Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
  • Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
  • Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.

Nutrition Facts : Calories 181.5, Fat 6, SaturatedFat 3.2, Cholesterol 14.8, Sodium 473.2, Carbohydrate 24.7, Fiber 2.6, Sugar 4.2, Protein 7.6

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