Monster Stuffed PeppersOct 30, 2015 01:43PM ● By Children’s Hospital and Medical Center
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8 large bell peppers (assorted colors)
2 tsp olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 tsp sea salt
1/4 tsp black pepper
1 can (28 oz) crushed tomatoes
1 Tbsp chopped fresh parsley
10 oz multigrain spaghetti or other pasta
2 Tbsp grated Parmesan cheese
Cut the tops off the bell peppers and reserve. Carefully scoop out the seeds and ribs of the bell peppers.
Bring a large pot of water to a boil. Add the bell peppers and their tops and boil them for 1 to 2 minutes, or until just softened. Remove the peppers and tops with a slotted spoon and transfer them to a bowl of ice water.
Remove the peppers and tops from the ice water and let them dry. With a paring knife, cut out 2 triangles for the eyes and a jagged mouth on each pepper. Set aside.
In a large skillet, heat oil over medium-high heat until hot. Add onion, garlic, salt, and black pepper and sauté for 4 to 5 minutes, or until onion is softened.
Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Add parsley and simmer another 5 minutes, stirring occasionally.
Meanwhile, cook pasta in a large pot of boiling, salted water until just tender. In a colander, drain pasta and return to pot.
Add 1/4 cup tomato sauce to pasta and toss to coat.
Transfer pasta to bell peppers, with some sticking out of the “head.” Top with some of the remaining sauce, cheese, and additional parsley, if desired. Top with the bell pepper top.
Nutrition Facts: Serving Size: 1 Stuffed Bell Pepper; Calories: 348; Fat: 4g; Saturated Fat: 0; Cholesterol: 2mg; Sodium: 381mg; Carbohydrates: 69g; Fiber: 10g; Protein: 19g Yield: 8 servings