Noodles With Green Peppers Recipes

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EASY PASTA WITH BELL-PEPPER AND TOMATOES



Easy Pasta with Bell-Pepper and Tomatoes image

This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!

Provided by Anu_N

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

3 ounces pasta (Conchiglie Rigate or similar conch-shaped pasta works best)
1 1/2 cups water
1 1/2 teaspoons olive oil
1/4 medium onion, finely chopped
1 1/2 large fresh tomatoes, diced
1 large green bell pepper, cut into strips
1/2-1 teaspoon dried basil
1/2 teaspoon oregano
salt
cheddar cheese, grated (optional)

Steps:

  • Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
  • Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
  • Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
  • If you like it crispier, saute only for a couple of minutes.
  • Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6

PASTA STUFFED PEPPERS



Pasta Stuffed Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
8 ounces ditalini pasta
6 large bell peppers (any color)
3 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 pound Italian sausage, removed from casings
2 cups marinara sauce
1/4 teaspoon freshly ground black pepper
1/2 cup ricotta cheese
1 cup shredded mozzarella
Fresh basil leaves, to garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside.
  • Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil.
  • Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.
  • Serve garnished with fresh basil.

PENNE PASTA WITH PEPPERS



Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 6

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

BELL PEPPERS AND PASTA



Bell Peppers and Pasta image

This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 22m

Yield 4 servings.

Number Of Ingredients 12

2-1/4 cups uncooked penne pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

ELBOWS AND GROUND BEEF



Elbows and Ground Beef image

Elbow pasta with ground beef, bell pepper, and onions with tomato sauce. This is a quick and easy meal. Serve with a salad and loaf of bread, delicious!

Provided by Luann Charity

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ pounds lean ground beef
1 green bell pepper, chopped
1 onion, chopped
2 (29 ounce) cans tomato sauce
1 (16 ounce) package macaroni

Steps:

  • Cook pasta according to package directions. Drain.
  • In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
  • Serve sauce over pasta.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 72.9 g, Cholesterol 74.3 mg, Fat 15.5 g, Fiber 6.8 g, Protein 35.2 g, SaturatedFat 5.7 g, Sodium 1492.1 mg, Sugar 14 g

NOODLES WITH GREEN PEPPERS



Noodles With Green Peppers image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 pound medium-size noodles
Salt and freshly ground pepper to taste
1 tablespoon olive oil
1 green pepper, cored and deveined, cut into 1 1/4-inch cubes
1 tablespoon butter
4 tablespoons grated Parmesan

Steps:

  • Cook the noodles in boiling salted water until tender. Do not overcook. Drain and reserve 1/4 cup cooking liquid.
  • Meanwhile, in a small skillet, add the olive oil and the green pepper. Salt and pepper to taste. Cook briefly until tender. Set aside.
  • Return the noodles to the pan; add the reserved liquid, green pepper and the butter. Salt and pepper to taste; add Parmesan. Toss well and serve immediately.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams

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