๐ Cherry Tomato Stuffed Bell Peppers Recipe ๐ถ๏ธ
Overview:
This delightful recipe combines the vibrant flavors of sweet cherry tomatoes, hearty bell peppers, and savory pasta, creating a dish that’s both visually appealing and satisfying to the taste buds. Perfect for those seeking a healthy and flavorful meal that’s quick and easy to prepare, these stuffed bell peppers are sure to become a favorite in your recipe repertoire. Whether enjoyed as a weeknight dinner or served at a special gathering, this dish offers a tantalizing combination of textures and tastes that will leave you craving more!
Nutritional Information:
- Calories: 57.1 per serving
- Fat Content: 0.6g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 8.1mg
- Carbohydrate Content: 13g
- Fiber Content: 3.5g
- Sugar Content: 6.4g
- Protein Content: 2.4g
Recipe Details:
- Name: Cherry Tomato Stuffed Bell Peppers
- Total Time: 1 hour and 10 minutes
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Servings: 4
Ingredients:
- 1 orange bell pepper
- 2 cups cherry tomatoes
- 1 garlic clove, crushed
- Olive oil
- Sea salt, to taste
- Ground black pepper, to taste
- 3-4 tomatoes (canned or fresh)
- 1 red onion
- 1 cup mushrooms
- Pasta of your choice (enough for 4 servings)
- Parmesan cheese, for sprinkling
- Fresh basil leaves, torn, for garnish
Instructions:
-
Prepare the Bell Peppers:
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- Drizzle the inside of each pepper half with a little olive oil and add crushed garlic, distributing evenly.
- Stuff each pepper half with cherry tomatoes, filling all the space.
- Drizzle a little more olive oil over the stuffed peppers.
-
-
Roast the Peppers:
- Preheat the oven to 190ยฐC (375ยฐF).
- Place the stuffed peppers on a baking tray and roast in the preheated oven for about 30 minutes, or until the peppers and tomatoes start to char slightly.
-
Prepare the Tomato Sauce:
- Meanwhile, in a frying pan, heat a little olive oil over medium heat.
- Add chopped red onion and cook until softened.
- Stir in the canned or fresh tomatoes and cook, stirring occasionally, until the mixture thickens and becomes a rich sauce.
- Add sliced mushrooms to the sauce and continue cooking for an additional 10-15 minutes.
-
Cook the Pasta:
- While the peppers are roasting and the sauce is simmering, cook the pasta in a large pot of boiling salted water according to the package instructions until al dente.
-
Combine and Serve:
- Once the pasta is cooked, drain it and rinse under cold water.
- Return the cooked pasta to the saucepan.
- Pour the tomato and mushroom sauce over the pasta and gently reheat over low heat, stirring to combine.
- Remove the roasted peppers from the oven and arrange the pasta on a serving dish.
- Place the roasted stuffed peppers on top of the pasta.
- Sprinkle with grated Parmesan cheese and torn fresh basil leaves for a burst of flavor and vibrant color.
Tips:
- For a spicy kick, add a pinch of crushed red pepper flakes to the tomato sauce or sprinkle them over the finished dish.
- Drizzle the stuffed peppers with balsamic vinegar before roasting for a tangy flavor twist.
- Experiment with different types of pasta shapes for variety and visual appeal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.
Enjoy your delicious Cherry Tomato Stuffed Bell Peppers! Bon Appรฉtit! ๐ฝ๏ธ๐
