Baked Pasta Pepper
Baked bell pepper stuffed with pasta, veggies, and corned beef, gently spiced with pesto and finished with melted mozzarella cheese.
Ingredients: (serves 2)
2 Large Red Bell Peppers
1tsp Olive Oil
1 Small Onion (finely chopped)
1 Small Courgette (cubed)
300g La Molisana Penne Rigate
1 Small Tin of Corned Beef (minced)
1tsp (or more) Sacla’ Chilli Pesto
2tbsp Parmesan (grated)
50g Mozzarella (shredded)
Salt & Pepper (to taste)
Fresh Parsley (finely chopped)
Method:
Cut the tops of the pepper and cut them into tiny cubes. Clean the peppers from the seeds and set aside.
Fry the onion in the olive oil for a couple of minutes, then add the courgette and the diced pepper.
Mix well and continue to cook over a medium heat for about 5 minutes until the vegetables are cooked through.
In the meantime bring a pot of salted water to a boil and cook the pasta a minute less indicated. Leave it al-dente.
Add the corned beef to the vegetables, followed by the pesto.
Mix well, and cook for about 2 minutes, then lower the heat.
Season with salt and pepper.
Add a ladle of pasta water, then add the pasta and mix well.
Finish with the Parmesan and half of the mozzarella. Mix well then fill the peppers with the pasta.
Place the peppers in a deep dish and cover with foil.
Bake in a preheated 180°c for 20 minutes, then uncover, add the rest of the mozzarella on top, and bake for another 10 minutes, or until the pepper is cooked through and the mozzarella is lightly browned.
Serve with freshly chopped parsley.
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