Copyright 2018 Art of Living, PrimaMedia,inc/Maria Liberati
Spaghetti is too precious to waste..but all food is…so if you have leftover spaghetti..don’t toss it, used it in this stuffed pepper recipe.
Recycling is not only for paper and plastic..for food also…
Spaghetti Stuffed Peppers
1 lb of spaghetti
4 fresh red peppers
16 ounces canned tomatoes
2 garlic cloves- chopped
1 handful of fresh basil
¼ lb of fresh mozzarella- cut into small cubes
5 tbsp of freshly grated parmigiana-reggiano cheese
4 ounces of breadcrumbs
6 ounces of extra virgin olive oil
1 cup of broth- can be vegetable or meat
Salt and pepper to taste
In a large shallow pan place 3 tblsps of olive oil and chopped garlic. Add in tomatoes, ½ of fresh basil and pinch of salt.. Cook over low heat for 15 minutes, stirring every few minutes or until most of the juice has evaporated.
Begin to boil water and cook spaghetti till al dente. Drain spaghetti. Remove sauce from heat and add in spaghetti and freshly grated parmigiana-reggiano cheese and toss.
Wash peppers cut them in half vertically and remove seeds. Drizzle about two tablespoons of the olive oil on shallow baking dish and place in peppers (cut side up). Fill with spaghetti mixture and top with some cubes of fresh mozzarella cheese. Ladle the broth over the tomatoes. Sprinkle peppers with breadcrumbs and remaining basil. Drizzle remaining olive oil over peppers (about 2 tblsps). Cover casserole with baking paper or aluminum foil and bake in oven preheated to 375 degrees for 15 minutes. Remove baking paper and cook for another 5 minutes. Place on broil for last minute to brown. Serve immediately.
You can find more recipes like these in the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
You can grab your copy by ordering online or the ebook version exclusively on Kindle OR:
