Ingredients
Directions
Preheat oven to 350°F. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion, and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Nutrition Information:
Calories: 272 calories, Carbohydrates: 38 g, Protein: 14 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 383 mg, Fiber: 3 g
Exchanges per serving: 2 starch, 1 vegetable, 1 meat. Carbohydrate choices: 2 1/2.
Categories
asian cuisine baking black-pepper bread cheese cooking cuisine eating behaviors of humans european cuisine food and drink food and drink preparation food ingredients foods garlic home mediterranean cuisine middle eastern cuisine parsley pasta spoon teaspoon thyme vegetables western cuisine world cuisine
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.
