THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
ITALIAN-STYLE STUFFED PEPPERS
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
- Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
- Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
- Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
- Remove from oven. Remove foil and top each pepper with shredded cheese.
- Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
SALAD-STUFFED PEPPERS
Stuffed peppers are a comfort food classic. My lightened-up version keeps everything you love-the tender peppers, the flavorful cheese and the aroma the floods your kitchen-while putting a fresh twist on this timeless dish. It all pays tribute to my time living in Spain, with ingredients that will transport you to the Mediterranean. Serve with a glass of Tempranillo for the perfect dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
- Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
- Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
- Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
- Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
- Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
- Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.
PASTA SALAD-STUFFED PEPPERS
Steps:
- Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
- Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
- Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
- Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
- Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.
PASTA SALAD
A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.
Provided by Cyndie
Categories Salad Pasta Salad Italian Pasta Salad Recipes
Time 13h55m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Whisk together the salad spice mix and Italian dressing.
- In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g
More about "pasta salad stuffed peppers recipes"
GARLICKY PEPPER PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (3)Total Time 18 minsCategory Main Course, Side DishCalories 200 per serving
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, prep the bell peppers and tomatoes. Combine the oil, vinegar, garlic, salt, and pepper in a large mixing bowl. When the pasta has been drained, add it to the mixing bowl and toss well. Add the peppers and tomatoes.
- Toss everything together to combine well. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve. Enjoy!
EASY ITALIAN STUFFED PEPPERS WITH PASTA AND PEPPERS
From thespeckledpalate.com
5/5 (1)Total Time 47 minsCategory EntreesCalories 432 per serving
- Preheat the oven to 350°F. Spray a large, deep baking dish with nonstick baking spray, and set aside.
- Drain the pasta and set aside. Toss the pasta in RAGÚ® Homestyle Thick and Hearty Traditional Sauce.
ITALIAN STUFFED PEPPERS {EASY AND HEALTHY}
From wellplated.com
ITALIAN STUFFED PEPPERS - COOKING WITH MAMMA C
From cookingwithmammac.com
SPAGHETTI STUFFED BELL PEPPERS - IT'S A VEG WORLD AFTER …
From itsavegworldafterall.com
PEPPER PASTA SALAD RECIPE | BON APPéTIT
From bonappetit.com
ROASTED PEPPER PASTA SALAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PASTA WITH PEPPERS, THE ITALIAN WAY - THE CLEVER MEAL
From theclevermeal.com
EASY STUFFED PEPPERS - SPEND WITH PENNIES
From spendwithpennies.com
SOUTHWEST PASTA SALAD - JO COOKS
From jocooks.com
MEDITERRANEAN TUNA SALAD STUFFED PEPPERS | WILD PLANET FOODS
From wildplanetfoods.com
THE BEST PESTO PASTA SALAD - FOODIECRUSH.COM
From foodiecrush.com
CLASSIC STUFFED PEPPERS: PERFECT PAIRING FOR YOUR AEGEAN PASTA …
From zsalads.com
20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS
From thepioneerwoman.com
STUFFED PEPPERS WITH LEFTOVER RICE - MORE.CTV.CA
From more.ctv.ca
ITALIAN STUFFED PEPPERS + VIDEO (MAKE AHEAD AND FREEZER DIRECTIONS)
From carlsbadcravings.com
STUFFED PEPPER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ITALIAN STUFFED PEPPERS - HOMEMADE ON A WEEKNIGHT
From homemadeonaweeknight.com
SUPER-EASY PASTA SALAD RECIPE | EPICURIOUS
From epicurious.com
CHICKEN AND PESTO POTATO SALAD | TESCO REAL FOOD
From realfood.tesco.com
STUFFED ITALIAN PEPPERS (AN ITALIAN AMERICAN RECIPE) - MANGIA WITH …
From mangiawithmichele.com
37 ROTISSERIE CHICKEN RECIPES FOR A DELICIOUS MEAL - XOXOBELLA
From xoxobella.com
CHEESY STUFFED PEPPER SKILLET WITH PASTA - 30 MINUTES MEALS
From 30minutesmeals.com
You'll also love