Stuffed Peppers with Pasta

Stuffed Peppers with Pasta

A great supper dish, clean tasting and delicious.

Ingredients

Spaghetti
Olive oil
Pine Nuts
Garlic
Pecorino

Small tomatoes
Basil - though a spoon of Pesto will do
Dried Chilli flakes

Put some Spaghetti in a pan of boiling water and cook as per instructions - to 'al dente'. Put the oven on to 180.

Cut the tops carefully off the peppers,and remove seeds and bits from inside the pepper and the rest of the internal stork from the inside, rinse. Help the pepper stand up better if required by taking a shaving off its bottom.

Mix Pine Nuts, chopped garlic, chopped tomatoes, basil or pesto, with grated cheese, season add a dash of olive oil and combine. 

Drain Spaghetti and with a fork fill each pepper two thirds full, then spoon in the mixture on top. Add chilli flakes to the peppers that you want to have chilli in. Put the Peppers lids back on. Using a small amount of oil brush the peppers surface. Cover with tin foil.

 Put in oven for about 40 mins (uncover the last 10 mins) until the peppers' skins are mostly browned.

Tip - Green Peppers are only for salads.