Ree fills vibrant bell peppers with Italian sausage, velvety ricotta, small pasta and hearty marinara sauce!
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Pasta Stuffed Peppers
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 5 minutes
Active: 25 min
Yield: 6 portions

Ingredients

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

Instructions.

Pre-heat 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 bundle directions. Drain pipes and rinse under cold water, then reserved.

Cut the tops off the peppers. Get rid of and dispose of the stems, then carefully chop the pepper flesh from the tops and set aside. Dig the seeds and as much of the membrane as you can. Location the peppers upright in a baking dish simply big enough to accommodate them.

Heat 2 tablespoons of the olive oil in a big frying pan over medium heat. Include the garlic, onion and diced pepper tops. Prepare until softened, 2 to 3 minutes. Add the Italian sausage, collapsing it as you go, and stir until it is prepared and well browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then eliminate the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir up until well combined. Divide the mixture among the ready peppers. Leading 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 meal. Cover with foil and bake for 25 minutes. Get rid of the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes.

Serve garnished with fresh basil.

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Ree Drummond's Pasta Stuffed Peppers|The Pioneer Woman|Food Network.