- prep 40 min cook 20 min
- serves 4
Traditionally, stuffed peppers are often prepared with rice. In this unique recipe, noodles are used and baked in the pepper shells with a cheesy custard dotted with fresh tomatoes and herbs. The stuffed peppers can be served as an appetizer for four or as a vegetarian lunch for two.
- 2 large red, orange, or yellow bell peppers
- 2 ounces linguine
- 2 eggs, beaten
- 2/3 cup reduced-fat cheddar cheese
- 1 teaspoon dry mustard
- 3 tablespoons fat-free milk
- 3 tablespoons chopped fresh chives
- 1/2 teaspoon dried marjoram or oregano
- 2 tomatoes, peeled, seeded, and diced
- Salt and pepper
- Salad leaves
How to make it 1 hour
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