Recipe: Perfect Roasted Red Peppers Stuffed with pasta in a Garlic Broth

Roasted Red Peppers Stuffed with pasta in a Garlic Broth. Add the drained pasta to the white wine mixture with the basil and toss to coat evenly. Season, to taste, with salt and pepper. Place the pasta in serving bowls.

Cook pasta in salted water according to package directions. Remove the skillet from the heat. At this point, add the pasta and broth. You can have Roasted Red Peppers Stuffed with pasta in a Garlic Broth using 19 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Roasted Red Peppers Stuffed with pasta in a Garlic Broth

1. You need 2 of whole heads of garlic.
2. You need 1 tbsp of olive oil.
3. Prepare 1/2 tsp of black pepper and salt to taste.
4. It's 1/4 cup of parmesan cheese, grated.
5. Prepare 1/2 cup of marinara sauce.
6. It's 6 oz of cooked and drained angel hair pasta.
7. It's 8 oz of italian blend cheese, shredded.
8. Prepare 1 cup of dry white wine.
9. Prepare 1 cup of chicken broth.
10. You need 12 slice of pepperoni.
11. It's 1 lb of sliced kielbasa sausage.
12. You need 1/4 tsp of italian seasoning blend.
13. Prepare 1/2 tbsp of butter.
14. You need 4 of sliced green onions.
15. Prepare 1 tsp of lemon juice.
16. Prepare 1 tsp of hot sauce, such as franks brand.
17. It's 1 tablespoon of heavy cream.
18. It's 4 of large roasted red peppers, freshly roasted and peeled and seeded or intact whole drained bottled can be used..
19. It's 12 of large cooked shrimp.

In the meantime, make the sauce. Place the remaining roasted peppers, coconut milk, and. Add in the butter, garlic, salt, onion, roasted red peppers and saute until the onions are soft. Stir in the broth and heavy cream.

Roasted Red Peppers Stuffed with pasta in a Garlic Broth step by step

1. Preheat oven to 350.
2. Cut unpeeled garlic heads in half, place in center of a large piece of foil, drizzle with the 1 tablespoon olive oil and sprinkle with salt and pepper.Close up foil, place on baking sheet and bake 30 to 40 minutes until tender. Let cool enough to handle then remove cloves of garlic and mash and mince.In Saucepan melt butter, add sliced kielbasa and brown lightly, remove to a plate, add garlic and cook 1 minute add wine, cream andbring to a simmer and reduce by 1/2; add chicken broth and lemon juice and hot sauce and salt and pepper to taste,cook on low 5 minutes.Set aside..
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8. Combine marinara sauce with cooked angel hair pasta and half of both cheeses..
9. Lay each roasted pepper out flat.divide pasta evenly between each pepper.Roll pepper around to enclose pasta, press to secure, you can use toothpicks if needed..
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13. TO COOK;.
14. Either in 1 large baking dish big enough to hold all 4 peppers or individual baking dishes pour in reserved garlic broth, gently place stuffed peppers in broth seem side down, Top peppers with remaining cheese and sprinkle with italian seasoning.Put 3 pepperoni slices on top of each pepper..
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16. Add kielbasa slices around pepper in broth, sprinkle with green onions. Cover with foil, tenting foil so its not touching the cheese..
17. Roast in a 425 oven 15 minutes, remove foil roast 5 more minutes. Add cooked shrimp just as you remove from the oven so you just heat them though..
18. Great with crusty bread for dipping in the sauce!.
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In a blender, add roasted red bell peppers, garlic cloves, shallot, cashews, basil leaves, vegetable broth, and lemon juice. Blend until well combined and creamy. Meanwhile, bring a large pot of salted water to a boil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together.