Last night I went through the refrigerator to see what produce needed to be used up. When I don't know what to cook, I always start with boiling water for pasta. For some reason I had three bell peppers in the fridge. I'm not sure what I was thinking when I bought them but they were still in good shape so I started chopping them.
For the stuffed pepper recipe, I usually use fresh parsley but when I haven't had any, I've been able to get by with dried. Right now I have some growing in my window sill (ignore the filthy window - it's still winter here!) but there wasn't much so I probably only used about half the amount I would have liked.
It turned out really tasty and it only took a few minutes to make. I was shocked!
Stuffed Pepper Pasta
1 pound pasta of your choice
1 tablespoon olive oil
3 bell peppers, chopped
3 green onions, chopped
1 can diced tomatoes or about 1 1/2 cups fresh
1 tablespoon Worcestershire sauce (I make a vegan version from Everyday Happy Herbivore)
2 tablespoons fresh parsley, chopped
Prepare the pasta according to the package.
Heat the oil in a skillet. Add the peppers and green onion and saute for about 5 minutes. Add the tomatoes, Worcestershire, parsley, salt and pepper and heat through. Combine the pasta and peppers and enjoy.