Pasta-Filled Bell Peppers

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“The pretty bell peppers provide a rainbow of colorful cups for serving up theis tomato-herb pasta dish.”

Ingredients Nutrition


  1. Place whole peppers on a broiler pan; broil 6 inches from the heat for 10-15 minutes or until skins are blistered and blackened, turning often.
  2. Immediately place peppers in a bowl; cover and let stand for 10 minutes.
  3. Peel off and discard charred skins.
  4. Carefully cut tops off peppers and discard; remove seeds.
  5. Set peppers aside.
  6. Cook Spaghetti according to package directions.
  7. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender.
  8. Add tomatoes; cook for 1 minute.
  9. In a bowl, combine flour, salt, and broth until smooth.
  10. Stir into the tomato mixture.
  11. Bring to a boil; cook and stir for 1 minute or until slightly thickened.
  12. Drain spaghetti; add to tomato mixture and toss to coat.
  13. Sprinkle with mozzarella cheese, basil, and parmesan; toss.
  14. Spoon into peppers.
  15. Place into a 3 quart.
  16. microwave-safe baking dish.
  17. Cover and microwave on high for 3-5 minutes or until heated through.

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