Pasta-Stuffed Peppers

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Category : Pastas/Risottos

Recipe : Pasta-Stuffed Peppers

Baked peppers, filled with small pasta and accented with capers, anchovies,
mushrooms, tomatoes and mozzarella cheese, are a novel and satisfying entre.

Makes 4 servings

1 tablespoon + 1 teaspoon olive oil
1 medium onion, minced
2 garlic cloves, minced
4 large or 8 small plum tomatoes, peeled, seeded and chopped
1 cup chopped white mushrooms
1 tablespoon minced fresh basil (or 1 teaspoon dried)
1 tablespoon minced fresh oregano or marjoram (or 1 teaspoon dried)
1 tablespoon rinsed drained capers, chopped
2 rinsed drained anchovy fillets, chopped (or 1 teaspoon anchovy paste)
Freshly ground black pepper, to taste
3 ounces small star, orzo or other small pasta
3 ounces skim-milk mozzarella cheese, shredded
4 medium green, red or yellow bell peppers, halved lengthwise, and seeded

Preheat the oven to 350o F. Spray a 13 x 9" baking dish with nonstick cooking
spray.
Place a medium nonstick skillet over medium heat 30 seconds; heat the oil 30
seconds more. Add the onion and garlic; cook, stirring frequently, 3-4 minutes,
until the onion is pale gold. Stir in the tomatoes, mushrooms, basil, oregano,
capers, anchovies and black pepper. Cook about 5 minutes more, until thickened.
Remove from the heat and set aside.
In a pot of boiling water, cook the pasta 5 minutes, until barely tender. Drain
and transfer to a bowl; toss with half the cheese and all the sauce.
Divide the pasta mixture evenly among the pepper halves. Place the pepper
halves in the prepared baking dish. Pour 1/2" water in the bottom of the dish.
Bake 45 minutes, until the peppers are tender. Sprinkle the remaining cheese
over the filling; bake about 5 minutes more, until the cheese is melted. Place 2
pepper halves on each of 4 plates and serve hot or warm.

SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 1 Fat, 3 3/4 Vegetables, 1
Protein, 1 Bread, 5 Optional Calories.

PER SERVING: 206 Calories, 6 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 296
mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, 12 g Protein, 188 mg Calcium