Stuffed Peppers with Farfalle Pasta and Vegetables Recipe
Prep Time
10minutes
Cook Time
20minutes
Prep Time
10minutes
Cook Time
20minutes
Instructions
  1. Heat the oven to 200 F. For the Red Pepper Season the inside of the pepper with salt and pepper. Keep aside.
  2. Boil the Farfalle in 2 cups of water till done well. Drain, spray a wee bit of oil on it and set aside. In a pan heat the butter and roast the flour nicely till it gives off an aroma. Add the milk and stir to make a thick white sauce. Add the boiled pasta, salt, mixed herbs and mix well. Stuff the red pepper with the cooked pasta and cover generously with the grated cheese. Your Stuffed pepper is ready to go into the oven.
  3. For the yellow Pepper First cook the vegetable filling. Heat the oil in a frying pan over. Add the onion and garlic, stirring occasionally. Add the potatoes and cook till done. Boil the beans, carrot, peas and corn in a little water. Add the drained vegetables to the pan and stir fry. Last add the shredded cabbage to make a healthy nutritious stir fry. Finally add the Italian seasoning and salt. Remove from the heat and stuff the Yellow pepper cut in half. I made a ring with the capsicum and on a bed of cooked stir fry vegetables, I broke an egg and baked it with the rest of the Stuffed peppers.
  4. Cover a wire rack with aluminium foil and spray a little oil on it. Place the peppers on it and bake for 15 to 20 mins. Your stuffed peppers are ready. Serve hot with or without sauce, tuck into the creamy goodness.
Recipe Notes

If the peppers don’t stand straight then either gently chop off the lopsided part of the bottom or make a bed of foil and let the wobbly pepper stand on it

With a small sharp knife cut a circle around the red bell pepper stem to remove the tops. Remove the seeds, wash and dry the pepper. The pepper tops can be used as lids or chopped and added to the filling.

Prep the yellow peppers by slicing in half and removing the seeds and insides.

If you are preparing for a party, the peppers can be stuffed and refrigerated a day ahead and then baked before serving.

Add 2 tbsp. cream and cheese to the white sauce for a sinfully creamier, satiny smooth sauce.