Roasted Red Peppers Stuffed with pasta in a Garlic Broth
Roasted Red Peppers Stuffed with pasta in a Garlic Broth

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted red peppers stuffed with pasta in a garlic broth. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roasted Red Peppers Stuffed with pasta in a Garlic Broth is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Roasted Red Peppers Stuffed with pasta in a Garlic Broth is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted red peppers stuffed with pasta in a garlic broth using 19 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Red Peppers Stuffed with pasta in a Garlic Broth:
  1. Get 2 whole heads of garlic
  2. Take 1 tbsp olive oil
  3. Prepare 1/2 tsp black pepper and salt to taste
  4. Make ready 1/4 cup parmesan cheese, grated
  5. Take 1/2 cup marinara sauce
  6. Get 6 oz cooked and drained angel hair pasta
  7. Prepare 8 oz italian blend cheese, shredded
  8. Prepare 1 cup dry white wine
  9. Take 1 cup chicken broth
  10. Get 12 slice pepperoni
  11. Get 1 lb sliced kielbasa sausage
  12. Make ready 1/4 tsp italian seasoning blend
  13. Make ready 1/2 tbsp butter
  14. Take 4 sliced green onions
  15. Make ready 1 tsp lemon juice
  16. Get 1 tsp hot sauce, such as franks brand
  17. Prepare 1 tablespoon heavy cream
  18. Take 4 large roasted red peppers, freshly roasted and peeled and seeded or intact whole drained bottled can be used.
  19. Prepare 12 large cooked shrimp
Steps to make Roasted Red Peppers Stuffed with pasta in a Garlic Broth:
  1. Preheat oven to 350
  2. Cut unpeeled garlic heads in half, place in center of a large piece of foil, drizzle with the 1 tablespoon olive oil and sprinkle with salt and pepper.Close up foil, place on baking sheet and bake 30 to 40 minutes until tender. Let cool enough to handle then remove cloves of garlic and mash and mince.In Saucepan melt butter, add sliced kielbasa and brown lightly, remove to a plate, add garlic and cook 1 minute add wine, cream andbring to a simmer and reduce by 1/2; add chicken broth and lemon juice and hot sauce and salt and pepper to taste,cook on low 5 minutes.Set aside.
  8. Combine marinara sauce with cooked angel hair pasta and half of both cheeses.
  9. Lay each roasted pepper out flat.divide pasta evenly between each pepper.Roll pepper around to enclose pasta, press to secure, you can use toothpicks if needed.
  13. TO COOK;
  14. Either in 1 large baking dish big enough to hold all 4 peppers or individual baking dishes pour in reserved garlic broth, gently place stuffed peppers in broth seem side down, Top peppers with remaining cheese and sprinkle with italian seasoning.Put 3 pepperoni slices on top of each pepper.
  16. Add kielbasa slices around pepper in broth, sprinkle with green onions. Cover with foil, tenting foil so its not touching the cheese.
  17. Roast in a 425 oven 15 minutes, remove foil roast 5 more minutes. Add cooked shrimp just as you remove from the oven so you just heat them though.
  18. Great with crusty bread for dipping in the sauce!

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