PASTA-FILLED PEPPERS
Pretty bell peppers provide a rainbow of colorful "cups" for serving up this fresh-tasting tomato-herb pasta dish. Spaghetti noodles are the unusual "stuffing" ingredient in the recipe shared by Conni Krause from Virginia Beach, Virginia. "I managed to make a lighter version of a family favorite that's as tasty as the original," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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., Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, 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. , Drain spaghetti; add to tomato mixture and toss to coat. Sprinkle with mozzarella cheese, basil and Parmesan; toss. Spoon into peppers. , Place in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1-3 minutes or until heated through.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 645mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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