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Spinach and Couscous Stuffed Cubanelles
Spinach and Couscous Stuffed Cubanelles
INGREDIENTS
DIRECTIONS
Preheat oven to 350°. Slice tops off peppers; put aside. Remove seeds from peppers. Cook peppers in boiling water for 7-10 minutes. Drain. Remove stem from pepper tops and finely chop remaining part of the top. Spray deep skillet with Pam spray. Saute pepper tops for 5 minutes. Add spinach and scallions to skillet. Sauté 5 minutes. Add chicken broth; bring to a boil. Stir in cous-cous, cover and reduce heat to low. Simmer until liquid is absorbed (about 10 minutes). Stir in cheese. Salt and pepper to taste. Spoon cous-cous mixture into peppers. Place filled peppers in a baking dish. Cover with marinara sauce. Loosely cover dish. Bake for 15 minutes.
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Feta Stuffed Pepper
Feta Stuffed Pepper
INGREDIENTS
DIRECTIONS
Preheat oven to 390°F. Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined. Using a small spoon, stuff the cheese mixture into the peppers to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper. Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften.
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Pappardelle with Snap Peas and Spring Onions
Pappardelle with Snap Peas and Spring Onions
INGREDIENTS
DIRECTIONS
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
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