Baked Red Peppers Stuffed with Pasta and Cheese
Appetizers • Italian
Description
Baked red peppers stuffed with pasta and cheese
Ingredients
- Orange Bell Peppers 4 pieces
- Green Tagliatelle Pasta 10 oz
- Olive Oil 0,6 glasses
- Marinated cherries 16 pieces
- Garlic 2 cloves
- Grated Pecorino Pepato Cheese 0 oz
- Fresh basil leaves 0 oz
- Salt to taste
- Melted Cheese 10 oz
- Ground Black Pepper to taste
- Chili Flakes to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Cut the tops off the peppers to create lids and carefully remove the seeds and membranes.
Step 3
Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water.
Step 4
In a large bowl, combine the pasta, olive oil, quartered cherry tomatoes, minced garlic, Parmesan cheese, mozzarella, and finely chopped basil. Season with salt and pepper.
Step 5
Place the peppers in a baking dish and fill them with the stuffing. Cover with the tops you cut off and bake for about 35 minutes, until the skin of the peppers starts to char.
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