Cheese-Baked Peppers with Linguine
Traditionally, stuffed peppers are often prepared with rice. In this unique recipe, noodles are used and baked in the pepper shells with a cheesy custard dotted with fresh tomatoes and herbs. The stuffed peppers can be served as an appetizer for four or as a vegetarian lunch for two.
Peppers
2 large red, orange or yellow bell peppers
2 oz (60 g) linguine
2 eggs, beaten
2⁄3 cup (150 mL) light
cheddar cheese, grated
1 tsp (5 mL) dry mustard
3 tbsp (45 mL) skim milk
3 tbsp (45 mL) chopped fresh chives
1⁄2 tsp (2 mL) dried marjoram or oregano
2 tomatoes, peeled, seeded, and diced
Salt and pepper
Garnish
Salad leaves
• These peppers make an elegant vegetarian meal. They serve as a complete meal, since they contain a starch component, protein from the milk and cheese, and several servings of vegetables.
• Red, yellow or orange bell peppers are used in this recipe not only for a bright presentation, but because they have a sweeter flavour than green bell peppers.
- Preheat the oven to 350°F (180°C). Halve the peppers lengthwise, carefully cutting through the stem. Remove the membrane and seeds. Cook the pepper shells in boiling water until tender, 6 to 8 minutes. Drain thoroughly and place on a paper towel.
- Cook the linguine in boiling water for 10 minutes, or according to the package instructions, until al dente. Drain well and set aside.
- Beat the eggs with the grated cheese, mustard, milk, chives and marjoram or oregano. Stir in the tomatoes and season lightly with salt and pepper.
- Place the peppers in a shallow ovenproof dish or roasting pan, supporting them with pieces of crumpled foil, if necessary, to ensure that they are level (otherwise the filling will spill out). Fill each pepper halfway full with linguine, then spoon the egg and cheese mixture over the pasta.
- Bake until the filling is set and beginning to turn golden, 20 to 25 minutes. Serve garnished with whole chives, with an accompaniment of mixed salad leaves, if desired.
preparation time about 40 minutes
cooking time 20–25 minutes
serves 4
Each serving provides calories 185, calories from fat 63, fat 7 g, saturated fat 3 g, cholesterol 120 mg, carbohydrate 21 g, fibre 3 g, sugars 6 g, protein 11 g.
Choices per serving: Carbohydrate 1, Meat & Alternatives 1, Fat 1/2
Excerpted from Eat to Beat Diabetes, available now in the Best Health Store
