Это предварительный просмотр рецепта "Pasta Stuffed Roasted Red Peppers".

Рецепт Pasta Stuffed Roasted Red Peppers
by Chef Smith

Pasta Stuffed Roasted Red Peppers
Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: США American
Приготовление: Порций: 4

Ингредиенты

  • Salt
  • 1/2 pound short whole wheat pasta
  • 4 large red bell peppers, tops cut off and reserved, seeds
  • Black pepper
  • 2 tablespoons olive oil, plus more for drizzling
  • 4 jarred roasted red peppers
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small portobello mushroom caps, chopped
  • 1 teaspoon crushed red pepper
  • 2 sprigs rosemary, stems discarded and leaves chopped
  • 1 can fire-roasted crushed or diced tomatoes (28 ounces)
  • 2 cups arugula or baby spinach (a few generous handfuls)
  • 1 cup loosely packed basil leaves
  • 1 cup grated Pecorino Romano cheese

Инструкции

  1. Pre-heat the oven to 425°F. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with olive oil. Roast for 20 minutes.
  3. Using a food processor, puree the roasted red peppers.
  4. In a large skillet, heat 2 tablespoons olive oil, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes.
  5. Add the pasta and toss.
  6. Add the arugula and basil and cook until wilted.
  7. Pre-heat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.