Ingredients:
6 medium red peppers or 6 medium green peppers or 6 medium yellow peppers
6 ounces uncooked spaghetti
3/4 cup diced onions
2 garlic cloves, minced
2 teaspoons canola oil
1 3/4 cups diced fresh tomatoes
1 tablespoon all-purpose flour
3/4 teaspoon salt
1 1/4 cups chicken broth
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
3 tablespoons grated parmesan cheese
Directions:
Place whole peppers on a broiler pan; broil 6 inches from the heat for 10-15 minutes or until skins are blistered and blackened, turning often.
Immediately place peppers in a bowl; cover and let stand for 10 minutes.
Peel off and discard charred skins.
Carefully cut tops off peppers and discard; remove seeds.
Set peppers aside.
Cook Spaghetti according to package directions.
Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender.
Add tomatoes; cook for 1 minute.
In a bowl, combine flour, salt, and broth until smooth.
Stir into the tomato mixture.
Bring to a boil; cook and stir for 1 minute or until slightly thickened.
Drain spaghetti; add to tomato mixture and toss to coat.
Sprinkle with mozzarella cheese, basil, and parmesan; toss.
Spoon into peppers.
Place into a 3 quart.
microwave-safe baking dish.
Cover and microwave on high for 3-5 minutes or until heated through.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.