Total Time
1hr
Prep 15 mins
Cook 45 mins

I'm really into stuffed peppers right now.

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Prepare pasta according to package directions; drain and set aside.
  2. Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft.
  3. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese.
  4. Cut tops off the peppers and remove seeds.
  5. Cut a small piece off the bottoms so peppers will stand upright.
  6. Spoon the pasta mixture into each pepper and set in baking dish.
  7. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers.
  8. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Most Helpful

4 5

Another very good stuffed pepper. I used fresh thyme about 1 1/2 teaspoons. I cut the top off but saved it to put back on as it baked. I only needed 4 of the 6 GAINT peppers that I had and divided the filling between them. I used 1 tablespoon olive oil in the baking dish not the chicken broth. Thank you for sharing this recipe. Made for *My Three Chefs game* 2008 my Theme: *Stuffed Peppers*