Easiest Way to Prepare Appetizing Italian Stuffed Peppers w Pasta

Italian Stuffed Peppers w Pasta. Find Deals on Italian Stuffed Peppers in Vegetables on Amazon. Rach shares her recipe for pasta-stuffed peppers seasoned with fresh herbs, anchovies + Calabrian chili paste. Drizzle olive oil on the bottom of your baking dish and add halved peppers.

The Italian Stuffed peppers are such a crowd pleaser. Both kids and adults clean their plates and they are super wholesome so you can feel good about what you are eating. As a bonus these Italian Stuffed Peppers are gluten free and packed with veggies and lean ground turkey for a meal that is equally hearty, healthy, and delicious! You can cook Italian Stuffed Peppers w Pasta using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Italian Stuffed Peppers w Pasta

1. Prepare 4 of large bell peppers.
2. You need 1 1/2 lb of lean ground beef.
3. Prepare 1 cup of steamed rice.
4. Prepare 1 can of diced tomatoes.
5. It's 2 cans of Tomato Sauce.
6. Prepare 1 of small onion finely chopped.
7. It's 1 cup of chopped parsley.
8. It's 2 tbsp of granulated garlic.
9. Prepare 2 tbsp of Italian seasoning.
10. You need to taste of Salt.
11. You need To taste of pepper.
12. Prepare 1 tsp of Red pepper flakes.
13. Prepare 1 tbsp of granulated sugar.
14. You need 1 tbsp of Extra Virgin Olive Oil.
15. You need 1 cup of shredded mozzarella.
16. You need of Pasta (your choice) I use spaghetti, linguine, or Angel Hair.

Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! Pasta coated in this top-rated pesto would enhance the flavors of creamy goat cheese and Havarti in these Chicken-Stuffed Peppers,. Serve this veg dish with these Stuffed Peppers Italian Style that credit their flavor to chopped anchovies.

Italian Stuffed Peppers w Pasta step by step

1. Preheat oven to 400.
2. Cook rice.
3. Boil water in a steamer sauce pan. Prepare peppers by cutting tops off them. Save tops to chop and cook in beef stuffing. Clean inside of peppers removing all seeds. Place in steamer and allow to cook for 8-10 minutes until they are hot and softer. Your choice how soft or crunchy you want them. Remember they will soften more in the baking process. Remove from heat and set aside..
4. In skillet brown the beef. Drain any excess fat. Then add olive oil to keep moist and add additional flavor. Add 1/2 cup chopped parsley, chopped onions, 1 tbsp garlic, 1 tbsp, Italian seasoning, salt, and pepper..
5. Add rice to browned beef. Mix thoroughly. Set aside..
6. In a saucepan add diced tomatoes, tomato sauce, rest of chopped parsley, 1 tbsp granulated garlic, 1 tbsp Italian seasoning, salt, sugar, red pepper flakes, and EVOO. Heat for 6-8 minutes. Remove from heat..
7. Place pepper cups in large baking dish. Fill each one completely with beef and rice mixture. Pour tomato sauce over peppers completely. Cover with foil. Bake in oven for 35-40 minutes..
8. Cook pasta to al dente in boiling water. Approximately 8-10 minutes..
9. Remove peppers from oven. Remove foil and cover with mozzarella cheese. Bake in oven 5-10 minutes until golden brown..
10. Serve peppers with a side of pasta as shown above. Enjoy..

Divide pasta mixture amongst all peppers. Brush peppers all over with olive oil and set into prepared baking dish. To serve, place lids on peppers letting pasta peek out. Serve extra bucatini around or alongside the peppers. Add rice, Italian seasoning, garlic powder, salt and pepper; mix until well blended.