Roasted Red Peppers Stuffed With Pasta In A Garlic Broth

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Roasted Red Peppers Stuffed with pasta in a Garlic Broth. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Roasted Red Peppers Stuffed with pasta in a Garlic Broth is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Red Peppers Stuffed with pasta in a Garlic Broth estimated approx 1 mins.

To begin with this recipe, we have to 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 it.

A lighter, delicious take on a stuffed pepper!

Ingredients and spices that need to be Take to make Roasted Red Peppers Stuffed with pasta in a Garlic Broth:

1. 2 whole heads of garlic
2. 1 tbsp olive oil
3. 1/2 tsp black pepper and salt to taste
4. 1/4 cup parmesan cheese, grated
5. 1/2 cup marinara sauce
6. 6 oz cooked and drained angel hair pasta
7. 8 oz italian blend cheese, shredded
8. 1 cup dry white wine
9. 1 cup chicken broth
10. 12 slice pepperoni
11. 1 lb sliced kielbasa sausage
12. 1/4 tsp italian seasoning blend
13. 1/2 tbsp butter
14. 4 sliced green onions
15. 1 tsp lemon juice
16. 1 tsp hot sauce, such as franks brand
17. 1 tablespoon heavy cream
18. 4 large roasted red peppers, freshly roasted and peeled and seeded or intact whole drained bottled can be used.
19. 12 large cooked shrimp

Instructions to make 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.
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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.
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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.
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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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