It's ROTINI inside.......

Bell peppers/capsicum are the ones thats grouped with less pungent pepper varieties as "sweet peppers".As they are mild and sweet they are used abundantly just like any other vegetables to prepare varities of dishes.They taste so great when roasted.They also add so much color to the dish as they are available in 4 different colors-red,green,yellow and orange.Here I have used green peppers and stuffed them with rotini pasta and baked till its tender.It is absolutely delicious.I recommend this to everyone who love pasta.You can use any color you have in stock.

This is my entry to pooja's VoW- bell pepper and JFI - pepper.

INGREDIENTS

Bell peppers - 2-3 nos

rotini - 2 cups

pasta sauce - 1 1/2 cups, any store bought

shredded mozarela and cheddar cheese - 1 cup each + a little more for topping(i used fat free)

parmasan cheese
salt and pepper to taste

oil

METHOD

Follow the box instructions and cook the pasta .In a bowl combine the pasta with the sauce and a handful of both the cheeses.Check the seasoning and add salt if needed.Keep it aside.

Preheat oven to 375 deg F.Remove the top portion of the pepper and clean its inside removing the white part and its seeds.Rub its inside and outside with some oil and season it generously with salt and pepper .This is very important otherwise it will taste bland.Now fill the peppers with the pasta leaving some space at the top for cheese.Sprinkle the top with parmasan cheese and shredded mozarella and cheddar cheese.Place it on a oven safe tray or dish and bake it for 45- 50 mins or until the peppers are tender and slightly golden in color.Let it rest for 10- 15 mins before taking out of the oven.Serve it warm on a thin layer of pasta sauce.