Pasta & Cheese Stuffed Peppers Recipe
Ingredients
| Dumpling | 1/2 Pound | |
| Olive oil - a dash | ||
| Bell peppers | 4 To taste | |
| Flat leaf parsley- a few sprigs, to garnish | ||
| Butter | 4 Tablespoon (For the Filling) | |
| Scallions | 6 (For the Filling) | |
| Garlic | 2 Clove (5gm) (For the Filling) | |
| Bell pepper | 1 To taste (For the Filling) | |
| Salt | 1 To taste (For the Filling) | |
| Ground black pepper | 1 To taste (For the Filling) | |
| Parmesan cheese | 2/3 Cup (16 tbs), freshly grated (For the Filling) | |
Directions
GETTING READY
1. Cook gnocchetti sardi in boiling salted water adding a dash of olive oil for about 10 minutes until tender-crisp.
2. Drain in a colander and set aside.
3. Slice off top of each pepper, reserving it as a lid.
4. Remove and discard seeds and pith.
5. Grease an oven dish with a little olive oil.
6. Preheat oven to 400°F.
MAKING
7. To make the filling, in a large skillet melt the butter.
8. Add and sauté scallions and garlic for about 2 minutes.
9. Add diced pepper and seasonings and sauté another 5 minutes until tender-crisp.
10. Add boiled gnocchetti and the Parmesan cheese and heat through for about 2 minutes.
11. Arrange pepper shells in a baking dish.
12. Spoon filling into each pepper packing them till the brim.
13. Cover peppers with reserved lids.
14. Bake them for about 30 minutes, until tender.
FINALIZING
15. Just before serving, broil peppers for 2 to 3 minutes to heat through and char the skins.
SERVING
16. Serve stuffed peppers hot, lilting the lid to reveal filling and garnishing with parsley sprigs.
1. Cook gnocchetti sardi in boiling salted water adding a dash of olive oil for about 10 minutes until tender-crisp.
2. Drain in a colander and set aside.
3. Slice off top of each pepper, reserving it as a lid.
4. Remove and discard seeds and pith.
5. Grease an oven dish with a little olive oil.
6. Preheat oven to 400°F.
MAKING
7. To make the filling, in a large skillet melt the butter.
8. Add and sauté scallions and garlic for about 2 minutes.
9. Add diced pepper and seasonings and sauté another 5 minutes until tender-crisp.
10. Add boiled gnocchetti and the Parmesan cheese and heat through for about 2 minutes.
11. Arrange pepper shells in a baking dish.
12. Spoon filling into each pepper packing them till the brim.
13. Cover peppers with reserved lids.
14. Bake them for about 30 minutes, until tender.
FINALIZING
15. Just before serving, broil peppers for 2 to 3 minutes to heat through and char the skins.
SERVING
16. Serve stuffed peppers hot, lilting the lid to reveal filling and garnishing with parsley sprigs.
Chef
