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Pasta Stuffed Peppers


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  • 8 oz ditalini
  • 6 large bell peppers, any color- tops cut off and seeds removed
  • 2 tbsp EVOO
  • 1 small yellow onion, minced
  • 1 garlic clove, minced
  • 16 oz plum tomatoes, drained and finely chopped
  • 2 tbsp Italian parsley
  • 1 tsp minced fresh basil or 1/2 tsp dried
  • 1/8 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup bread crumbs
  • 1/2 cup soy parmesan cheese



Step 1

Cook ditalini. Drain and set aside.
Cook bell peppers in boiling water x 5 mins. Drain.
Large skillet over med heat: 1 tbsp oil.
Add onion x 5 mins.
Add garlic, tomatoes, parsley, basil, red pepper flakes, salt and pepper.
Simmer over low heat x 15 mins to blend.
Combine the ditalini with tomato sauce mixture in a bowl. Mix well.
Combine 1 tbsp oil with parmesan in small bowl. Toss with fork and set aside.
Preheat oven to 375. Lightly oil baking dish and add ½ inch water on the bottom.
Stuff the peppers with the pasta mixture. Sprinkle with crumb mixture.
Cover with foil and bake x 30 mins.
Uncover and bake x 10 mins.

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