Usuba
Red Peppers with Pasta and Mozzarella
Baked sweet peppers stuffed with a filling of pasta, tomatoes, cheese and fresh basil. The dish turns out juicy, aromatic and satisfying — perfect for lunch or dinner.
- Total
- 25 min
- Standard serving
- 381.5 g
Ingredients
Total 11- Red bell pepper
150 g≈ 1 pcs - Ditalini Pasta
57.5 g≈ 1/2 cup - Olive oil
37.5 ml≈ 2.5 tbsp - Cherry tomatoes
60 g≈ 4 pcs - Garlic
1.5 g≈ 1/2 clove - Grated Parmesan cheese
7.5 g≈ 1.5 tsp - Basil leaves
5 g≈ 1.5 sprig - Salt
to taste - Mozzarella cheese
62.5 g≈ 3 slice - Black peppercornsмолотый
to taste≈ 1.5 pcs - Chili flakesкрасный
to taste≈ 1/2 tsp
Instructions
- 1
Step 1
Preheat the oven to 200 degrees.
- 2
Step 2
Cut the tops off the peppers like lids. Carefully remove the seeds and membranes.
- 3
Step 3
Boil the pasta in salted boiling water until cooked. Drain and rinse under cold water.
- 4
Step 4
In a large bowl, mix pasta, olive oil, cherry tomatoes cut into quarters, minced garlic, parmesan, mozzarella, and finely chopped basil. Season with salt and pepper, and add red pepper flakes.
- 5
Step 5
Place the peppers in a baking dish and fill with the stuffing. Cover with the cut tops and bake for approximately 35 minutes until the pepper skins begin to char.
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