Baked Pepper Stuffed with Pasta Recipe
If you still have yesterday’s pasta and you do not know what sauce they are being fed to the family today, then perhaps this recipe will be useful to you. And open to all pepper lovers.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Power: 860W Main program: Cooking (12 minutes) Additional program: Baking (45 minutes) Is prepared in a multivark Vitek-4205. I didn’t have yesterday’s pasta, so I had to cook new ones. Pour water into the bowl of the slow cooker, select the cooking mode, bring the water to a boil, add salt. Put the pasta and cook until tender, according to the instructions (I cooked for 7 minutes). Flip it into a colander. Mix the hot pasta with butter.
  2. While the pasta is cooking, prepare the pepper. Wash the pepper, cut it lengthwise into two halves, including the stalk. Carefully cut with a knife at the base of the stalk and, while maintaining its integrity, remove the seeds and rough partitions.
  3. Fill the peppers with pasta. Finely chop the blue cheese and sprinkle over the pasta. If you don’t like blue cheese, you can sprinkle (a little) with ordinary grated cheese. I made two choices because I’m the only one who likes blue cheese.
  4. Pour vegetable oil into the bowl of the slow cooker. Lay out the peppers and set the baking mode for 45 minutes.
  5. Cut tomatoes into slices. 7 minutes before the end of the program, break each pepper into an egg, add a couple of cherry slices and sprinkle with the remaining cheese. Cook until the end of the program.
  6. Now my impressions. For me, this recipe was a kind of experiment. I cooked the peppers freshly boiled in sauce or with the addition of water. But the option is also possible without adding liquid. Pepper is baked and very similar to grilled vegetables. As for the filling, it has a right to exist and sometimes you can diversify the diet of your pets in this way. Enjoy your meal!
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