Stuffed Bell Peppers

By nicla91

Ingredients

• For filling:
• 1 cup (8oz) gnocchetti sardi
• dash of olive oil
• 4 bell peppers for stuffing
• 2 oz butter
• 6 scallions, minced
• 2 cloves garlic, crushed
• 1 bell pepper, seeded finely diced
• salt and freshly ground black bell pepper
• 2 tbsp freshly grated parmesan cheese

Preparation

Step 1

Bring a large saucepan of water to a boil and add the gnocchetti sardi with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.

Preheat oven to 400F. Lay each bell pepper on its side and slice off the top, reserving it to make the lid. Scoop out the seeds and pith and discard. Arrange the hallowed-out bell peppers in a shallow ovenproof dish and set aside.

To make the filling, melt the butter in a skillet and saute the scallions and garlic for about 2 minutes, then add the diced bell pepper. Season with salt and freshly ground pepper and cook for about 5 minutes, stirring occasionally.

Add the gnocchetti and the parmesan cheese to the filling mixture and cook for about 2 minutes to heat through. Using a dessertspoon, stuff each bell pepper with the pasta filling, scattering any extra around the edges.

Place the bell pepper lids in the dish and bake for about 30 minutes, until the bell peppers have softened. Place under a hot broiler for 2 to 3 minutes just before serving, to char the bell pepper skins.