Cheesy Stuffed Peppers

Sept 30 2017 /Courtesy of: OneDishKitchen


1/2 cup diced zucchini (cut into 1-inch cubes)

1/2 cup diced red peppers (cut into 1-inch cubes)

1/2 cup chopped onions

1 clove garlic , minced

2 tablespoons olive oil

1/4 teaspoon dried Italian herb mix or herbs de Provence

1/8 teaspoon salt

1/8 teaspoon black pepper

2/3 cup dried penne pasta

3/4 cup Marinara Sauce

1 1/2 ounces Fontina cheese , shredded

1 ounce Smoked Gruyere cheese , shredded

2 tablespoons grated Parmesan cheese

1 tablespoon butter , cut into small pieces


  • Heat oven to 450 degrees F.
  • On a baking sheet, toss the zucchini, peppers, onions and garlic with olive oil, spices, salt and pepper. Roast until tender, about 15 minutes.
  • Meanwhile, bring a small pot of water to a boil over high heat. Add the pasta and cook for about 5-6 minutes until the pasta is al dente (firm and not too soft).
  • Drain in a colander.
  • In a medium-sized bowl, toss the drained pasta with the roasted vegetables, Marinara sauce and cheeses. Gently mix the ingredients together until all of the pasta is coated with the sauce.
  • Pour the pasta into a greased 5-inch baking dish. Top with grated Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.