Description
A comforting duo of hearty pasta salad and stuffed peppers, perfect for any occasion.
Ingredients
- Pasta (rotini or penne)
- Bell Peppers (red, yellow, or green)
- Cherry Tomatoes
- Cucumber
- Onion (red or yellow)
- Olive Oil
- Vinegar (balsamic or red wine)
- Cheese (feta or mozzarella)
- Protein (ground turkey, beef, or black beans)
- Herbs (fresh basil or parsley)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, onion, and any other desired veggies.
- In a bowl, whisk olive oil and vinegar with salt and pepper to taste.
- Mix the pasta, veggies, and dressing in a large bowl until well-coated.
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Sauté onion with ground meat (or beans) in a skillet; add rice and seasonings.
- Cut the tops off the bell peppers and remove the seeds, then stuff with the mixture and top with cheese.
- Bake the stuffed peppers for 30 minutes, uncover for the last 10 minutes to melt the cheese.
Notes
Customize the veggies based on what you have and allow stuffed peppers to sit before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg