How to make Pasta Stuffed Bell Peppers -
Cheesy macaroni mixture stuffed in bell pepper shells.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Macaroni (मैकारोनी), Red capsicums (लाल शिमला मिर्च)
Cuisine : Italian
Course : Noodles and Pastas
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For more recipes related to Pasta Stuffed Bell Peppers checkout Macaroni Mazaa, Sabziwala Pasta, Macaroni Alfredo, Macaroni and Cheese with Sausages . You can also find more Noodles and Pastas recipes like Herb Chicken Pasta Macaroni and Cheese with Sausages Chicken Red Curry Pasta with Lemon Chilli Bread maggi
Pasta Stuffed Bell Peppers Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pasta Stuffed Bell Peppers Recipe
Macaroni boiled 1 cup
Red capsicums 2 large
Yellow capsicums 2 large
Onion 1/2 medium
Olive oil 4 tablespoons
Tomato 1 medium
Black olives pitted 12
Parsley a few sprigs
Salt to taste
Crushed red chillies 1/4 teaspoon
Black pepper powder a pinch
Water 1/4 cup
Mozzarella cheese 50 grams
Method
Step 1
Pre-heat an oven at 180°C/ 360 °F. Cut a thin slice off the top of all the capsicums and remove seeds and trim the white ribs. Chop onion. Heat 2 tbsps olive oil in a non stick pan, add onion and sauté. Chop tomato and add and continue to sauté. Halve black olives and add. Add macaroni.
Step 2
Chop parsley and add. Add salt, crushed red chillies, pepper powder and ¼ cup water. Mix well and cook till dry. Drizzle a little olive oil in each capsicum shell and sprinkle a little salt. Chop mozzarella cheese and add to the macaroni and mix well. Stuff this mixture into the capsicum shells. Drizzle a little olive oil on top and arrange the capsicums on a baking tray.
Step 3
Bake in the preheated oven for 15-20 minutes. Serve hot.
Nutrition Info
Calories : 291 Kcal
Carbohydrates : 28.85 gm
Protein : 6.81 gm
Fat : 19.58 gm
Other : 2.83
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
