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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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 servings|
|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 %|
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Calories per serving: 94
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