Roasted Red Peppers Stuffed with pasta in a Garlic Broth

Name: Roasted Red Peppers Stuffed with pasta in a Garlic Broth
Total time: 60 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole heads of garlic; 1 tbsp olive oil; 1/2 tsp black pepper and salt to taste; 1/4 cup parmesan cheese, grated; 1/2 cup marinara sauce; 6 oz cooked and drained angel hair pasta; 8 oz italian blend cheese, shredded; 1 cup dry white wine; 1 cup chicken broth; 12 slice pepperoni; 1 lb sliced kielbasa sausage; 1/4 tsp italian seasoning blend; 1/2 tbsp butter; 4 sliced green onions; 1 tsp lemon juice; 1 tsp hot sauce, such as franks brand; 1 tablespoon heavy cream; 4 large roasted red peppers, freshly roasted and peeled and seeded or intact whole drained bottled can be used.; 12 large cooked shrimp

fenway @Fenway

A lighter, delicious take on a stuffed pepper!

fenway @Fenway

A lighter, delicious take on a stuffed pepper!

Saved

Ingredients

1 mins

4 servings

2whole heads of garlic
1 tbspolive oil
1/2 tspblack pepper and salt to taste
1/4 cupparmesan cheese, grated
1/2 cupmarinara sauce
6 ozcooked and drained angel hair pasta
8 ozitalian blend cheese, shredded
1 cupdry white wine
1 cupchicken broth
12 slicepepperoni
1 lbsliced kielbasa sausage
1/4 tspitalian seasoning blend
1/2 tbspbutter
4sliced green onions
1 tsplemon juice
1 tsphot sauce, such as franks brand
1 tablespoonheavy cream
4large roasted red peppers, freshly roasted and peeled and seeded or intact whole drained bottled can be used.
12large cooked shrimp

Saved

Steps

1 mins

1

Preheat oven to 350
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Cut unpeeled garlic heads in half, place in center of a large piece of foil, drizzle with the 1 tablespoon olive oil and sprinkle with salt and pepper.Close up foil, place on baking sheet and bake 30 to 40 minutes until tender. Let cool enough to handle then remove cloves of garlic and mash and mince.In Saucepan melt butter, add sliced kielbasa and brown lightly, remove to a plate, add garlic and cook 1 minute add wine, cream andbring to a simmer and reduce by 1/2; add chicken broth and lemon juice and hot sauce and salt and pepper to taste,cook on low 5 minutes.Set aside.
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Combine marinara sauce with cooked angel hair pasta and half of both cheeses.
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Lay each roasted pepper out flat.divide pasta evenly between each pepper.Roll pepper around to enclose pasta, press to secure, you can use toothpicks if needed.
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TO COOK;
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Either in 1 large baking dish big enough to hold all 4 peppers or individual baking dishes pour in reserved garlic broth, gently place stuffed peppers in broth seem side down, Top peppers with remaining cheese and sprinkle with italian seasoning.Put 3 pepperoni slices on top of each pepper.
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Add kielbasa slices around pepper in broth, sprinkle with green onions. Cover with foil, tenting foil so its not touching the cheese.
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Roast in a 425 oven 15 minutes, remove foil roast 5 more minutes. Add cooked shrimp just as you remove from the oven so you just heat them though.
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Great with crusty bread for dipping in the sauce!
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Cooksnaps

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fenway @Fenway

on February 03, 2014 20:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.