Stuffed peppers are one of our favorite healthy dinners to make during the week. They’re easily customizable, easy to make, elegant to serve and often feature a nice healthy mix of protein, carbs and fat. Plus, bell peppers are high in vitamin A, vitamin C, potassium and more.
An old ad inspired Ray to stuff peppers with pasta, and for herBucatini-Stuffed Peppers, she used her husband John’s favorite noodle as the key ingredient. Bucatini (AKA perciatelli) is a thick, spaghetti-like pasta cut that has a hole running from end to end to create its signature tube shape.
“For some reason I’ve never thought to stuff my peppers with pasta, always quinoa or rice,” one fan commented on the clip from theRachael Ray Showshared on Instagram. “This is a must try for me!”
For ample holiday vibes, she starts with a mix of red and green bell peppers.
“I scooped out all of the fibrous bits of the pepper, and all of the seeds of course, and I saved the tops,” Ray explains.
She then spritzes them with nonstick spray and seasons all parts of the peppers with salt and black pepper. Then it’s time to roast the peppers—unfilled—for about 20 minutes.
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Getty / Gustavo Caballero / Staff
While those cook, she “melts” chopped anchovies in a large skillet in some EVOO. Once the oil is bubbling and the anchovies are beginning to brown, Ray adds spicy Calabrian chili paste, briny chopped olives and capers, sweet-tart tomato paste (sun-dried if you can find it) and chopped garlic. To deglaze the pan, Ray opts for dry vermouth, an aromatic fortified white wine. After reducing this for a minute, she pulls the skillet off the heat.
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Mix it all together with tongs, then once all of the ingredients are evenly coating the pasta and this saucy bucatini has time to cool, she has a fabulous presentation tip. Twist the noodles in a circle around the ends of the tongs, closing them together enough to hold the pasta and slide it right inside the roasted peppers in a noodle tornado or sorts. Before roasting for a final 10 minutes, Ray tops each pasta-stuffed pepper with a bit more mozz. To serve, garnish with herbs and pair each stuffed pepper with its corresponding pepper top draped off to the side so the bucatini can “peek through,” Ray says.
With all those vibrant Italian flavors and plenty of veggies (alongside a healthy dose of carbs, of course) all served in a portion-controlled package, we can’t wait to make this for our next comfort food dinner. You, too?
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