Name Stuffed peppers


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* 60g (2oz / 1 cup) pasta spirals
* 1/2 quantity Tomato Sauce
* 2 teaspoons capers
* 6 black olives, stoned and chopped
* 2 red peppers (capsicums)
* 2 yellow peppers (capsicums)
* 2 teaspoons olive oil
* sprig of basil, to garnish

1. Preheat oven to 190C (375F/Gas 5). Grease an ovenproof dish. In a large saucepan of boiling salted water, cook pasta spirals until tender. Drain.
2. In a bowl, mix together pasta, tomato sauce, capers and olives.
3. Slice off the stalk end of peppers (capsicums). Remove core and seeds. Fill peppers (capsicums) with pasta and tomato mixture. Replace tops of peppers (capsicums).
4. Stand peppers (capsicums) in the ovenproof dish. Pour a little olive oil over each one. Cook in oven for about 30 minutes, or until peppers (capsicums) are tender. Serve, gar-nished with a sprig of basil.

Serves: 4

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