Cheese-Baked Peppers Stuffed With Linguine
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.
from Eat to Beat Diabetes
- 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
Preheat the oven to 350°F. Halve the peppers lengthways, carefully cutting through the stem. Remove the membrane and seeds. Cook the pepper shells in boiling water until tender, 6 to 8 minutes. Drain thoroughly and place on a paper towel.
Cook the linguine in boiling water for 10 minutes, or according to the package instructions, until al dente. Drain well and set aside.
Beat the eggs with the cheese, mustard, milk, chives, and marjoram or oregano. Stir in the tomatoes and season lightly with salt and pepper.
Place the peppers in a shallow ovenproof dish or roasting pan, supporting them with pieces of crumpled foil, if necessary, to ensure that they are level (otherwise the filling will spill out). Fill each pepper halfway full with linguine, then spoon the egg and cheese mixture over the pasta.
Bake until the filling is set and beginning to turn golden, 20 to 25 minutes. Serve garnished with whole chives, with an accompaniment of mixed salad leaves, if desired.