Baked red peppers stuffed with pasta and cheese
4 servings
25 minutes
Baked stuffed red peppers with pasta and cheese are a true delight of Mediterranean cuisine. This recipe hails from sunny Italy, where the tradition of combining fresh vegetables with cheese and pasta creates incredible flavor combinations. The sweet aroma of baked pepper perfectly complements the delicate filling of ditalini, cherry tomatoes, garlic, and two types of cheese — mozzarella and parmesan. Basil adds freshness while spices add zest. The dish is suitable for a cozy family dinner or a festive feast. These stuffed peppers can be served as a standalone dish or with crusty bread and a glass of white wine, creating the atmosphere of an authentic Italian dinner.
1
Preheat the oven to 200 degrees.
2
Cut the tops off the peppers like lids and carefully remove the seeds and membranes.
- Red sweet pepper: 4 pieces
3
Boil the pasta in salted boiling water until cooked. Drain and rinse under cold water.
- Ditalini: 230 g
- Salt: to taste
4
In a large bowl, mix pasta, olive oil, quartered cherry tomatoes, minced garlic, parmesan, mozzarella, and finely chopped basil. Season with salt and pepper.
- Ditalini: 230 g
- Olive oil: 0.6 glass
- Cherry tomatoes: 16 pieces
- Garlic: 2 cloves
- Grated Parmesan cheese: 30 g
- Mozzarella cheese: 250 g
- Basil leaves: 20 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Red pepper flakes: to taste
5
Place the peppers in a fireproof dish and fill them with stuffing. Cover with the cut tops and bake for about 35 minutes, until the skin of the peppers starts to burn.
- Red sweet pepper: 4 pieces