Pasta Filled Bell Peppers
Transform your weeknight dinner routine with these irresistible Pasta Filled Bell Peppers, a creative twist on classic stuffed peppers that will captivate your taste buds. Overflowing with al dente penne pasta bathed in a savory tomato and spinach sauce, these vibrant bell peppers are taken to the next level with layers of gooey mozzarella and nutty Parmesan cheese. Seasoned with fragrant Italian herbs, garlic, and onion, every bite bursts with comforting flavors and a satisfying texture. Perfectly baked until golden and bubbly, these stuffed peppers are not just a feast for the palate but also a nutritious, family-friendly meal packed with vegetables and wholesome ingredients. Ready in under an hour, these cheesy pasta-stuffed wonders are ideal for cozy dinners, meal prepping, or impressing guests with a stunning centerpiece dish.
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Recipe Information
Ingredients
- 4 large Bell peppers
- 200 grams Penne pasta
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Onion
- 1 cup Tomato sauce
- 50 grams Parmesan cheese
- 100 grams Mozzarella cheese
- 2 cups Spinach
- 1 teaspoon Dried Italian herbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 liter Water
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the hollowed-out peppers aside.
Bring 1 liter of water to a boil in a pot, add a pinch of salt, and cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and translucent.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Add the tomato sauce, dried Italian herbs, salt, and black pepper. Stir well and let the sauce simmer for 5 minutes.
Mix the cooked pasta into the skillet with the sauce and toss to coat evenly.
Stir in half of the grated Parmesan cheese and half of the shredded mozzarella into the pasta mixture.
Fill each hollowed-out bell pepper with the pasta mixture, packing it tightly.
Place the stuffed peppers upright in a baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses evenly over the tops of the filled peppers.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the tops are golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Pasta Filled Bell Peppers!
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 110 mg | 36% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 35.8 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1360 mg | 105% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2503 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
