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Name: Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Pine kernels; 1 Garlic clove; crushed; 2 tb Olive oil; plus extra for; 125 g Small pasta shapes; e.g.; 1 sm Onion; chopped finely; ; flat-leaf; 1 tb Finely chopped fresh; 2 lg Red peppers; 2 lg Yellow peppers; ; brushing; Fresh tomato sauce; ; macaroni (4oz); 1 Extra large tomato; skinned; 2 tb Sultanas; Salt and pepper; A pinch of Cayenne pepper

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INGREDIENTS

2 tb Pine kernels
1 Garlic clove; crushed
2 tb Olive oil; plus extra for
TO SERVE
125 g Small pasta shapes; e.g.
FOR THE STUFFING
1 sm Onion; chopped finely
; flat-leaf
1 tb Finely chopped fresh
2 lg Red peppers
2 lg Yellow peppers
; brushing
Fresh tomato sauce
; macaroni (4oz)
1 Extra large tomato; skinned
2 tb Sultanas
Salt and pepper
A pinch of Cayenne pepper

Servings

INSTRUCTIONS

1. Preheat the oven to Gas Mark 4/180 ?C/350 F. 2. Cut the tops off the peppers and reserve. 3. Remove the seeds. 4. Cook the pasta in plenty of boiling salted water, according to the packet instructions. 5. Drain and transfer to a bowl. 6. Add the chopped tomato and mix well. 7. Heat the olive oil in a small saucepan and fry the onion and garlic for about 5 minutes until softened. 8. Stir in the Cayenne pepper, sultanas, pine kernels and parsley. Taste and adjust the seasoning. 9. Cook for about 3 minutes until the pine kernels are lightly browned. 10. Add to the pasta mixture, stirring well. 11. Divide the stuffing between the peppers and replace their tops. 12. Brush lightly with olive oil and bake in the oven for 45-50 minutes, or until tender. 13. Serve with the tomato sauce. NOTES : A departure from the traditional rice stuffing. This is a substantial main course dish. Serve it with a robust Hungarian red wine.

NOTES

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Stuffed Peppers

2 tb Pine kernels
1 Garlic clove; crushed
2 tb Olive oil; plus extra for
 TO SERVE
125 g Small pasta shapes; e.g.
 FOR THE STUFFING
1 sm Onion; chopped finely
 ; flat-leaf
1 tb Finely chopped fresh
2 lg Red peppers
2 lg Yellow peppers
 ; brushing
 Fresh tomato sauce
 ; macaroni (4oz)
1 Extra large tomato; skinned
2 tb Sultanas
 Salt and pepper
 A pinch of Cayenne pepper

1. Preheat the oven to Gas Mark 4/180 ?C/350 F.    2. Cut the tops off the peppers and reserve.    3. Remove the seeds.    4. Cook the pasta in plenty of boiling salted water, according to the  packet instructions.    5. Drain and transfer to a bowl.    6. Add the chopped tomato and mix well.    7. Heat the olive oil in a small saucepan and fry the onion and garlic for  about 5 minutes until softened.    8. Stir in the Cayenne pepper, sultanas, pine kernels and parsley. Taste  and adjust the seasoning.    9. Cook for about 3 minutes until the pine kernels are lightly browned.    10. Add to the pasta mixture, stirring well.    11. Divide the stuffing between the peppers and replace their tops.    12. Brush lightly with olive oil and bake in the oven for 45-50 minutes, or  until tender.    13. Serve with the tomato sauce.        NOTES : A departure from the traditional rice stuffing. This is a  substantial main course dish. Serve it with a robust Hungarian red wine.

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Nutrition

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Serving Size: 1 Serving (216g)
Recipe Makes: 4 servings

Calories: 94
Calories from Fat: 30 (32%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 44.5mg		2 %
Potassium 434mg		11 %
Total Carbohydrate 15.5g		5 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 12.6g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 94

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