Creamy Rigatoni-Mushroom Pasta Stuffed Peppers Recipe
Roasted peppers stuffed with rigatoni pasta made with mushrooms and creamy mascarpone cheese.
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Cooking tools:
- Oven
- Baking dish
- Skillet
- Stove
- Pot
- Colander
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Tongs
- Spatula
- Broiler pan
- Aluminum foil
Ingredients
- 4 to 6 large green peppers, tops cut off and reserved, seeded and hollowed
- Salt
- pepper
- Olive oil
- 1 pound whole wheat or regular rigatoni pasta
- 2 tablespoons olive oil
- 1/4 yellow or white onion, chopped
- 1 teaspoon minced garlic
- 1 pound sliced mushrooms
- 1/2 cup vegetable broth
- 1 cup mascarpone cheese
- 1/2 cup shredded Parmesan, Romano and/or Asiago cheese, plus more for topping
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