444. Pasta stuffed sweet pepper
Do you ever get some time in a month or a week just by yourself and no one else? No kids, no family, no hubby, etc etc? I do. Not saying that I don’t get my space with hubby dear around. He is my biggest supporter in whatever I want to do in life. But there are times we women need to be alone, with no one around. I get those days at least twice a month when hubby attends his medical meetings in the evening. For that evening I am free to cook what I like, which usually means something that he does not like and to watch any program or movie that I want. No one to tell me that candy crush is a kiddie’s game, no one to tell me that I am taking too long to solve the sudoku or no one to tell me that I only buy the newspaper for the crossword! For those 3-4 hours, I am doing what I want. It’s a great relaxing feeling. But when he gets home, I am happy not to be alone. When I tell him that, he thinks I am crazy, wanting time by myself and at the same time glad that he is at home. But that’s us women. He gets his space when I am away attending my Lions meetings! However, I still have to prepare dinner for him. But he gets to watch his action packed movies or absolutely silly supposedly scary movies.
So a few days ago when he had to go off for the meeting I made stuffed pepper for myself. Hubby doesn’t like eating peppers as he things it upsets his tummy. I, on the other hand love peppers. I tried to make this just enough for one, but landed up with a filling enough for two.
PASTA STUFFED SWEET PEPPER
For the filling:
3 tbsp uncooked pasta (take the small variety)
¼ cup cooked sweet corn
1 cup chopped mushrooms
1 tbsp finely chopped onion
1 clove of garlic, chopped
3 tbsp thick tomato puree
¼ tsp salt
½ tsp pepper powder
½ tsp chilli flakes
1 tsp olive oil
2 sweet peppers, any colour of your choice
4 tbsp grated cheese
- Slice the top of the peppers. Remove the stem and chop the remaining top part of the pepper.
- Remove the seeds and the white part of the pepper with a sharp knife.
- Slice the olives.
- Cook the pasta in salted water till done. Drain out the water.
- Heat oil in a wide pan.
- Add onion and garlic and stir fry it till its a bit soft.
- Add the chopped pepper, mushrooms and cook for 2-3 minutes. Take the pan off the heat.
- Add corn, olives, salt, pepper, pasta and the tomato puree.
- Mix well.
- Preheat the oven to 180°C.
- Stuff the peppers with the filling.
- Place them in a deep oven tray or oven proof casserole.
- Add about 2-3 tbsp of water to the casserole from the side.
- Cover the dish with foil.
- Place it in the oven and let the peppers cook for 25 -30 minutes.
- Remove the dish from the oven, open up the foil.
- Sprinkle the grated cheese over and place the dish back into the oven.
- Let it cook for 5 minutes more or till the cheese has melted.
- Serve immediately as a side dish or a light meal.
- Use a filling of your choice.
- Adding a little water helps to create steam. The steam cooks the pepper nicely without it pepper drying up.
- Use any cheese of your choice.
- Adjust the spices according to your taste.
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