Roasted Stuffed Peppers

🧂 Ingredients

• 4 red bell peppers

  roasted and skin and seeds removed
• ½ lb pasta
• 1 jar marinara sauce
• 1 zucchini

  thinly sliced into matchsticks
• ½ medium eggplant

  thinly sliced into matchsticks
• ½ cup pitted olives

  thinly sliced
• 2-3 garlic cloves minced
• 1 cup bread crumbs
• Olive oil

Instructions

• 1 Roast the red peppers on an open flame or grill
• 2 Place roasted peppers in a plastic bag and allow to them steam 20-30 minutes
• 3 Remove peppers from plastic bag and peel of the blackened skin. Leave the stem
  attached to the roasted pepper until they cool
• 4 Cook pasta and set aside
• 5 Heat spaghetti sauce
• 6 Heat olive oil and sauté eggplant for 5 minutes
• 7 Add garlic, olives and zucchini and sauté another 2 minutes
• 8 Add pasta to sauté pan with vegetables
• 9 Stir in red sauce and fold in with the vegetables and pasta
• 10 Preheat broiler
• 11 Stuff each bell pepper with pasta/veggie mix
• 12 On a foil lined baking sheet, place each stuffed pepper on the foil
• 13 Drizzle olive oil on each pepper
• 14 Sprinkle bread crumbs on each pepper
• 15 broil until bread crumbs turn golden, 2 to 3 minutes.
• 16 Red sauce on the plate and top with roasted pepper

Nutrition Info