🍅 Cherry Tomato Stuffed Bell Peppers Recipe 🌶️

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:

1. Prepare the Bell Peppers:

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   • Cut the orange bell pepper in half and remove all the insides.
   • 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.

2. Roast the Peppers:

   • Preheat the oven to 190°C (375°F).
   • 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.

3. 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.

4. 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.

5. 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 Appétit! 🍽️🌟