From Light & Tasty Magazine



Pretty bell peppers provide a rainbow of colorful "cups" for serving up this fresh-tasting tomato-herb pasta dish. Spaghetti noodles are the unusual "stuffing" ingredient in the recipe shared by Conni Krause from Virginia Beach, Virginia. "I managed to make a lighter version of a family favorite that's as tasty as the original," she writes.


INGREDIENTS



* 6 medium sweet red, green or yellow pepper
* 6 ounces uncooked spaghetti
* 3/4 cup diced onion
* 2 garlic cloves, minced
* 2 teaspoons canola oil
* 1-3/4 cups diced fresh tomatoes
* 1 tablespoon all-purpose flour
* 3/4 teaspoon salt
* 1-1/4 cups chicken broth
* 3/4 cup shredded part-skim mozzarella cheese
* 1/4 cup minced fresh basil
* 3 tablespoons grated Parmesan cheese


SERVINGS 6
CATEGORY Main Dish
METHOD Microwave
PREP 30 min.
COOK 5 min.
TOTAL 35 min.


DIRECTIONS




Place whole peppers on a broiler pan; broil 6 in. from the heat for 10-15 minutes or until skins are blistered and blackened, turning often. Immediately place peppers in a bowl; cover and let stand for 10 minutes. Peel off and discard charred skins. Carefully cut tops off peppers and discard; remove seeds. Set peppers aside.
    Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes; cook for 1 minute. In a bowl, combine flour, salt and broth until smooth. Stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
    Drain spaghetti; add to tomato mixture and toss to coat. Sprinkle with mozzarella cheese, basil and Parmesan; toss. Spoon into peppers. Place in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 3-5 minutes or until heated through. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 filled pepper) equals 172 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 645 mg sodium, 23 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.