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OZRO BAKED IN RED PEPPERS

Makes: 6 Servings as a Side Dish

8oz Ozro, Ditalini or other pasta shape, uncooked

2 tsp vegetable oil

2 cloves garlic, minced

1 medium onion, finely diced

1 celery stalk, finely diced

1 tsp fresh thyme, or ½ tsp dried thyme

1 tbsp fresh parsley, chopped

½ cup Parmesan cheese

2 cups low-sodium chicken broth, divided

4 oz Provolone cheese, grated and divided

6 medium red bell peppers

3 tsp dry bread crumbs

1. Prepare pasta according to package directions.; drain and set aside.

2. Put the vegetable oil in a medium saucepan and warm over medium heat.

3. Add garlic, onion and celery.

4. Cover pan and let vegetables cook until tender.

5. Remove from heat. Stir in pasta, thyme, parsley, parmesan cheese, salt, ½ cup of the chicken

broth and half the provolone.

6. Preheat oven to 350 F.

7. Cut the tops off the peppers and remove the seeds.

8. Cut a small piece off the bottom of each pepper so they stand up.

9. Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish.

10. Sprinkle ½ tsp bread crumbs on top of each pepper.

11. Sprinkle remaining provolone over the top of each pepper.

12. Pour the remaining 1 ½ cups chicken broth around the peppers.

13. Bake for 45 minutes, until peppers are brown on top and very tender.

14. Remove peppers from baking dish with a spatula.

15. Serve immediately.

 

 

 

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