Foodie Friday: Pasta Stuffed Peppers

Today I thought I’d share an easy and veggie packed stuffed pepper recipe. As always, feel free to adjust to your own liking! This recipe serves 2-4 depending on how hungry you are! Let’s dive in to the recipe!

To Prepare Peppers:

  • Preheat the oven to 400 Degrees
  • Cut two bell peppers in half, remove seeds and stems 
  • Massage peppers with a small amount of olive oil, place on aluminum foil lined baking sheet skin side up

Ready Peppers

  • Roast in the oven 20 minutes until skin is soft and edges are slightly browned 

Roasted peppers

For the Filling:

  • 1/2 package of mushrooms washed and diced
  • 1 Cup uncooked pasta
  • 1/2 medium onion diced
  • 1 clove of garlic minced
  • Basil to taste
  • Pasta Sauce (amount to your liking)

Filling

To Prepare:

  • Saute mushrooms and onions 7 minutes 

Veggies

  • Add garlic and basil during the last 2 minutes of cooking

Garlic and Basil

  • Put veggies in a large bowl 
  • Meanwhile, cook pasta according to the package
  • Add pasta to veggie mixture and add desired amount of pasta sauce, stir to combine

Put together

  • Once peppers have roasted, turn them over and fill each with pasta mixture

Fill Peppers**I decided to top mine off with some lactose-free Parmesan…totally optional!**

  • Bake 8-12 minutes until heated through. I’d recommend adding a bit more pasta sauce on top. Mine turned a slight bit too dry after I baked it again!

Plated

I served mine with a side salad and a biscuit! Happy Stuffing!

What’s your favorite pasta dish? 

Tell me in the comments below!

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7 thoughts on “Foodie Friday: Pasta Stuffed Peppers

    • Yum! I need to buy a spiral-izer so I can make those zucchini noodles! when you make the zucchini pasta do you saute the “noodles” or do you steam?

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