Best Recipe Roasted Red Peppers Stuffed with pasta in a Garlic Broth Savory Delicious

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Good Morning all, now you get make recipe Roasted Red Peppers Stuffed with pasta in a Garlic Broth with 19 ingredients and 19 steps. Next this is how to make it, please read carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 19 ingredients and 19 stages of easy cooking Roasted Red Peppers Stuffed with pasta in a Garlic Broth.

Ingredients for Roasted Red Peppers Stuffed with pasta in a Garlic Broth #

1. Prepare 2 : whole heads of garlic.

2. Needed 1 tbsp : olive oil.

3. Needed 1/2 tsp : black pepper and salt to taste.

4. Needed 1/4 cup : parmesan cheese, grated.

5. Needed 1/2 cup : marinara sauce.

6. Needed 6 oz : cooked and drained angel hair pasta.

7. Prepare 8 oz : italian blend cheese, shredded.

8. Prepare 1 cup : dry white wine.

9. Prepare 1 cup : chicken broth.

10. Needed 12 slice : pepperoni.

11. Needed 1 lb : sliced kielbasa sausage.

12. Prepare 1/4 tsp : italian seasoning blend.

13. Prepare 1/2 tbsp : butter.

14. Prepare 4 : sliced green onions.

15. Needed 1 tsp : lemon juice.

16. Prepare 1 tsp : hot sauce, such as franks brand.

17. Prepare 1 tablespoon : heavy cream.

18. Prepare 4 : large roasted red peppers, freshly roasted and peeled and seeded or intact whole drained bottled can be used..

19. Needed 12 : large cooked shrimp.

If all cooking materials Roasted Red Peppers Stuffed with pasta in a Garlic Broth it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Process Cooking Roasted Red Peppers Stuffed with pasta in a Garlic Broth #

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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