Pasta Packed Red Peppers Recipe
Ingredients
| Red peppers | 4 To taste, deseeded | |
| 125 g / 4 oz mini macaroni or small pasta shapes, already cooked | ||
| Plum tomatoes | 2 , chopped | |
| 125 g / 4 oz Cheddar cheese, grated | ||
| Onions spring | 2 , finely chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Olive oil | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven at 180°C/350°F/ Gas Mark 4.
MAKING
2. In a bowl mix macaroni or pasta shapes, tomatoes, cheese, spring onions and parsley
3. Prepare the peppers by spooning the pasta mixture into it and then drizzling with lot of olive oil with a seasoning of salt and pepper.
4. In the preheated oven place the peppers and bake for about 35-45 minutes such that the filling is golden and bubbling.
SERVING
5. Serve the peppers warm along with fresh crusty bread which absorbs all the juices.
1. Preheat the oven at 180°C/350°F/ Gas Mark 4.
MAKING
2. In a bowl mix macaroni or pasta shapes, tomatoes, cheese, spring onions and parsley
3. Prepare the peppers by spooning the pasta mixture into it and then drizzling with lot of olive oil with a seasoning of salt and pepper.
4. In the preheated oven place the peppers and bake for about 35-45 minutes such that the filling is golden and bubbling.
SERVING
5. Serve the peppers warm along with fresh crusty bread which absorbs all the juices.
Chef
