Roasted-filled Bell Peppers and pasta

Roasted-filled Bell Peppers and pasta

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Roasted-filled Bell Peppers and pasta"

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Low calorie stuffed bell peppers with pasta. Beautiful vibrant colors to brighten an overcast or gloomy day.

"Mix half the italian dressing in the pasta, instead of stuffing the peppers, cut them in large chunks and mix in the pasta with the cooked meat mixture. Cover with foil and add the cheese during the last 10 minutes. Drizzle with more italian dressing and mozzarella cheese sfter cooking."

- pennyandwilliamnigh

Ingredients

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1/4 cup White onion; chopped
1/4 cup Red onion; chopped
1/3 cup Red bell pepper; chopped
1 1/2 cup Ground turkey; cooked
1/2 cup Olive oil
1/4 cup Italian dressing (fat free)
1 Large Red Bell pepper
1 Large Yellow Bell pepper
1/3 cup Parmesan cheese grated
2 oz Mozzarella grated (low fat)
2 tbls Italian seasoning
1 1/2 cups Spiral Vegetable Pasta; cooked
1 tbls Lemon pepper
1 dash Salt
4 cloves Garlic cloves

Original recipe makes 4 Servings

Servings  

Preparation

Put water on for pasta (8-10 mins) add a dash of salt

Preheat oven 375 degrees

Coat skillet with olive oil, bring to medium heat

Add chopped onions, garlic and bell peppers - cook 6 minutes.

Add ground turkey - cook until brown

Add italian seasoning and lemon pepper

Place pasta in boiling water -cook until tender

Slice bell peppers in half, use a small paring knife to clear seeds and trim stem

Drain pasta and place in a rectangle or square glass dish

Add 1/4 cup of olive oil, stir in italian dressing and grated parmesan cheese

Season with lemon pepper

Fill bell peppers with meat mixture and place on top of bed of pasta

Slice mozzarella and place on top of each bell pepper

Drizzle olive oil over the top

Dash italian seasoning and lemon pepper on top

Place in the oven cook for 30 mins

Remove gently toss pasta, sprinkle with parmesan cheese and serve.

Credits

Added on Award Medal
Verified by stevemur

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Mix half the italian dressing in the pasta, instead of stuffing the peppers, cut them in large chunks and mix in the pasta with the cooked meat mixture. Cover with foil and add the cheese during the last 10 minutes. Drizzle with more italian dressing and mozzarella cheese sfter cooking.
pennyandwilliamnigh 2 years ago
we loved this. only thing I would do is reduce the italian seasoning and not use the italian dressing in the pasta. tooo salty
debnazworth 2 years ago
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