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Roasted-Pepper-Pasta-Stuffed Peppers

Vegetarian • Serves 4

Produce

2 cups Arugula or baby spinach
1 cup Basil, loosely packed leaves
2 cloves Garlic
2 Portobello mushroom caps, small
4 Red bell peppers, large
1 Red onion, small
2 sprigs Rosemary
1 28 ounce can Tomatoes, fire-roasted

Pasta & Grains

1/2 lb Short whole wheat pasta

Baking & Spices

1 Black pepper
1 tsp Red pepper
4 Red peppers, jarred roasted
1 Salt

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

Dairy

1 cup Pecorino-romano cheese, grated
Sue Morrow
Sue Morrow • 2 years ago

Roasted-Pepper-Pasta-Stuffed Peppers