Pasta-filled Bell Peppers

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 medium red peppers or 6 medium green peppers or 6 medium yellow peppers
• 6 ounces uncooked spaghetti
• 3/4 cup diced onion
• 2 garlic cloves, minced
• 2 teaspoons canola oil
• 1 3/4 cups diced fresh tomatoes
• 1 tablespoon all-purpose flour
• 3/4 teaspoon salt
• 1 1/4 cups chicken broth
• 3/4 cup shredded part-skim mozzarella cheese
• 1/4 cup minced fresh basil
• 3 tablespoons grated parmesan cheese

Recipe

• 1 place whole peppers on a broiler pan; broil 6 inches from the heat for 10-15 minutes or until skins are blistered and blackened, turning often.
• 2 immediately place peppers in a bowl; cover and let stand for 10 minutes.
• 3 peel off and discard charred skins.
• 4 carefully cut tops off peppers and discard; remove seeds.
• 5 set peppers aside.
• 6 cook spaghetti according to package directions.
• 7 meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender.
• 8 add tomatoes; cook for 1 minute.
• 9 in a bowl, combine flour, salt, and broth until smooth.
• 10 stir into the tomato mixture.
• 11 bring to a boil; cook and stir for 1 minute or until slightly thickened.
• 12 drain spaghetti; add to tomato mixture and toss to coat.
• 13 sprinkle with mozzarella cheese, basil, and parmesan; toss.
• 14 spoon into peppers.
• 15 place into a 3 quart.
• 16 microwave-safe baking dish.
• 17 cover and microwave on high for 3-5 minutes or until heated through.