Pasta salad-stuffed peppers
Try our delightful pasta salad-stuffed peppers bursting with vibrant flavors and textures. This savory dish is a perfect blend of pasta, veggies, and herbs.
Ingredients:
- Kosher salt
- 1/2 cup orzo or anelletti pasta
- 3 slices serrano ham
- 2 plum tomatoes, seeded and chopped
- 1/4 red onion, finely chopped
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- Zest of 1/2 lemon, plus 1 teaspoon fresh lemon juice
- 1/4 cup grated manchego cheese
- 1/4 teaspoon fennel seeds
- 3 tablespoons extra-virgin olive oil
- 1/4 cup champagne vinegar
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh oregano
- Sea salt
- Pinch of red pepper flakes
- 35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry
Instructions:
- Start by boiling a medium saucepan filled with salted water. Add the pasta and cook according to the instructions on the package. Once ready, strain the pasta and set it aside.
- While the pasta is cooking, cook the ham in a pan over medium heat until it becomes crispy, which should take about 2 to 4 minutes. Place the cooked ham on paper towels to drain, then break it into small pieces.
- In a bowl, mix together the cooked pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese, and half of the crumbled ham.
- Prepare the dressing: Toast the fennel seeds in a dry pan over medium heat for approximately 2 minutes. Transfer the seeds to a cutting board and crush them using a pan. In a separate bowl, whisk together the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel seeds, 1/4 teaspoon of sea salt, and red pepper flakes. Pour this dressing over the pasta mixture and toss until everything is well combined.
- Using a small spoon, carefully fill the peppers with the pasta salad. Sprinkle the remaining crumbled ham on top of the stuffed peppers.
Summary:
- Calories: 1717 kcal
- Fat: 64 g
- Protein: 67 g
- Carbs: 257 g
- Potassium: 8463 mg
- Magnesium: 516 mg