Pasta-Stuffed Bell Peppers |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I've never seen a stuffed pepper that had macaroni in it! This recipe comes from The Ultimate Cooking Course , 2003. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F Grease shallow 8x8 baking dish & keep ready.
2. Cook bacon until brown & crispy; drain on paper towels. Leave grease in the pan.
3. Add onion to bacon grease & cook until softened; pour off excess fat.
4. Stir in tomatoes & hot pepper flakes. Cook on high until thickened (10 mins).
5. Put pasta in mixing bowl and add bacon, tomato sauce, mozzarella cheese, and olives; toss well to mix; season to taste.
6. Cut stem off of each pepper; reserve lids . Remove seeds from inside each pepper, and remove white ribs.
7. Divide pasta mixture amongst all peppers. Put lids back on. Brush peppers all over with olive oil and set into prepared baking dish.
8. Cover with foil and bake 30 minutes. Remove foil and bake another 20-25 min or until peppers are tender.
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