Stuffed Peppers with Farfalle Pasta and Vegetables

Copy Icon
Twitter Icon
Stuffed Peppers with Farfalle Pasta and Vegetables


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • For Red Pepper Stuffing

  • 1 red Bell Pepper

  • 1/2 cup Farfalle Pasta

  • 1 tsp Mixed Italian Herbs

  • Few Fresh Basil Leaves

  • 2 tbsp Grated Cheddar or Mozzarella Cheese

  • For the White Sauce

  • 1 tbsp butter

  • 1 tbsp flour

  • 1 cup milk

  • salt to taste

  • For the Yellow Pepper

  • 1 medium potato

  • 1 Onion diced

  • 1 carrot

  • 5 French beans

  • 4 tbsp green peas

  • 4 tbsp sweet corn

  • 4 tbsp cabbage shredded


  • Heat the oven to 200 F. For the Red Pepper Season the inside of the pepper with salt and pepper. Keep aside. Boil the Farfalle in 2 cups of water till done well. Drain, spray a wee bit of oil on it and set aside. In a pan heat the butter and roast the flour nicely till it gives off an aroma. Add the milk and stir to make a thick white sauce. Add the boiled pasta, salt, mixed herbs and mix well. Stuff the red pepper with the cooked pasta and cover generously with the grated cheese. Your Stuffed pepper is ready to go into the oven.
  • For the yellow Pepper First cook the vegetable filling. Heat the oil in a frying pan over. Add the onion and garlic, stirring occasionally. Add the potatoes and cook till done. Boil the beans, carrot, peas and corn in a little water. Add the drained vegetables to the pan and stir fry. Last add the shredded cabbage to make a healthy nutritious stir fry. Finally add the Italian seasoning and salt. Remove from the heat and stuff the Yellow pepper cut in half. I made a ring with the capsicum and on a bed of cooked stir fry vegetables, I broke an egg and baked it with the rest of the Stuffed peppers.
  • Cover a wire rack with aluminium foil and spray a little oil on it. Place the peppers on it and bake for 15 to 20 mins. Your stuffed peppers are ready. Serve hot with or without sauce, tuck into the creamy goodness.
  • Recipe Notes If the peppers don’t stand straight then either gently chop off the lopsided part of the bottom or make a bed of foil and let the wobbly pepper stand on it With a small sharp knife cut a circle around the red bell pepper stem to remove the tops. Remove the seeds, wash and dry the pepper. The pepper tops can be used as lids or chopped and added to the filling.