I had made the macaroni with the pasta sauce that I used the roasted tomatoes for. There was quite a bit of it and Deb wouldn't eat any of it. I didn't want to eat it all myself, so I thought maybe I could use it for stuffing the peppers she'd brought home that needed to be used. I went online and found that plenty of other people had used pasta to stuff peppers, so I found one that used elbow macaroni like I did in order to know what temperature to set the oven and how long to bake them.
|Not my peppers. These are from Tummy Temptations.|
My friend Tom really liked them - he had two. My daughter had one, which surprised me since she had just eaten a hoagie. I haven't had one yet because she had brought me some broccoli soup when she came home, so I was no longer hungry. But, there are still two peppers left and they're now in the freezer waiting to be reheated and eaten. I'm very happy with the results, although next time I'll plan ahead and put pasta sauce around all the peppers so they are more "saucy". I like peppers that way.
Although I'm not providing any specific instructions for this meal, it wouldn't be hard for you to do. Just make up your pasta and then prepare your peppers, stuff them and bake for 30 minutes covered with foil and 25-30 more minutes without foil, all at 350 degrees. I did put a little water in the dish around the peppers to keep them from drying out, but I'd like to put pasta sauce in the next time. If your family doesn't care much for rice like my daughter doesn't, this might just be the recipe for you.
I had one pepper I wasn't able to use for stuffing, so I cut it up along with the "lids" from the five I did use and froze it for future use. This seems to be a good way to use up leftover pasta if you also happen to have peppers.