Roasted Red Pepper And Tomato Stuffed Shells Recipes

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ROASTED STUFFED RED PEPPERS



Roasted Stuffed Red Peppers image

Provided by Pilar Viladas

Categories     appetizer, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil, plus more for greasing the pan and peppers
3 medium-to-large red peppers
1 bunch basil
1 1/2 pounds cherry tomatoes, quartered
3 sun-dried tomatoes packed in olive oil, drained and finely chopped
3 anchovy fillets, drained and finely minced
1 clove garlic, peeled and minced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
  • Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
  • Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
  • Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams

ROASTED RED PEPPER AND TOMATO STUFFED SHELLS



Roasted Red Pepper and Tomato Stuffed Shells image

This mouth-watering vegetarian pasta dish includes fire-roasted tomatoes, corn, roasted red bell peppers and Italian blend cheese.

Provided by By Inspired Taste

Categories     Lunch

Time 1h20m

Yield 4

Number Of Ingredients 8

16 uncooked jumbo pasta shells
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup frozen corn, thawed
Salt and pepper
1 egg
2 cups ricotta cheese
3/4 cup sliced roasted red bell peppers
1/2 cup shredded Italian blend cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spray 2-quart baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • In 2-quart saucepan, heat tomatoes and corn over medium heat to a simmer; cook 2 minutes. Season with salt and pepper. Spoon one-fourth of tomato-corn mixture into baking dish; spread to cover bottom.
  • In medium bowl, mix egg, ricotta cheese, roasted peppers and 1/4 cup of the cheese.
  • Fill each cooked pasta shell with about 2 tablespoons ricotta mixture; place in baking dish. Pour remaining tomato-corn mixture over shells. Cover dish with foil.
  • Bake 30 minutes. Uncover baking dish; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

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