BBQ Pork & Pasta Stuffed Green Peppers
May 02, 2013
"I had some pork and wanted to do something different with the leftovers, so I came up with this recipe. Please feel free to use whatever BBQ sauce you like. This recipe looks alot more complicated than it really is." Keep Smiling :)"
- Serving Size: 1 (241.2 g)
- Calories 396.2
- Total Fat - 16.7 g
- Saturated Fat - 7 g
- Cholesterol - 64.9 mg
- Sodium - 156.5 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 3.5 g
- Sugars - 8.3 g
- Protein - 24.6 g
- Calcium - 163.1 mg
- Iron - 3 mg
- Vitamin C - 29.6 mg
- Thiamin - 0.5 mg
Preheat oven to 350 degrees.
While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
Also while oven is heating up, boil water for pasta.
When water starts to boil, add pasta and cook till almost al dente'.
In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
Add peppers and cook until peppers are slightly tender,drain.
Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.
Tips & Variations
No special items needed.