Food & Drink Olive oil (for greasing ovenproof skillet) 4 bell peppers, halved and cored 1/2 lb. spaghetti 2 tbsp. olive oil, divided 1/2 large onion, finely chopped 2-4 cloves garlic, minced 1 lb. ground beef Kosher salt Freshly ground black pepper 11/2 cups favourite tomato sauce 1/2 cup grated Parmigiano 11/2 cups shredded mozzarella Stuffed Red Peppers with Rotini and Bolognese Sauce Serves 4 to 6 Preheat oven to 400° F (204˚ C). Grease ovenproof skillet with olive oil. Place 8 half-peppers in skillet. Set aside. In a large pot of boiling salted water, cook rotini according to package instructions. Drain and set in a bowl. In another large skillet over medium heat, heat 1 tablespoon olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic, then add ground beef, breaking up the meat with a wooden spoon. Cook until no longer pink. Add tomato sauce. Let simmer 10 minutes, then remove from heat. Stir in cooked rotini and Parmigiano. Drizzle peppers with more olive oil and season with salt and pepper. Fill each with pasta/sauce mixture. Bake for 25 minutes, until peppers soften and pasta mixture is heated. Remove from oven. Top peppers with shredded mozzarella. Bake another 5 minutes until cheese is melted. Serve hot. CSANews | SPRING 2020 | 45
RkJQdWJsaXNoZXIy MzMzNzMx