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January 2013

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The Answer is Garlic

labyrinth_lady in polgaraskitchen

Pork Stuffed Peppers w/ White Wine Tossed Spaghetti

Pork Stuffed Peppers w/ White Wine Tossed Spaghetti
  • 2 Green Peppers
  • 1 Pound Ground Pork
  • 1/4 Cup Sun-dried tomatoes
  • 1/2 Cup Diced Tomatoes
  • 1 Tbsp Italian Seasoning Plus 1/2 Tsp separated
  • 1 Cup Vermouth Cooking Wine
  • 2 Tbsps Minced Garlic
  • Olive Oil
  • Salt and Pepper to taste
  • 1/4 Regular Sized Box Spaghetti
Preheat over to 400 degrees.  Begin by cutting off the top of both peppers and cleaning out the ribs and seeds.  In a small bowl combine pork, sun-dried tomatoes, 1 Tbsp Italian Seasoning and salt/pepper to taste.  Stuff peppers with pork mixture and place inside of the oven on a baking sheet for 15-20 mins.  Remove peppers from oven long enough to evenly distribute diced tomatoes between the peppers.  Increase temperature to 425 degrees and place peppers back in oven for an additional 15-20 mins.  Meanwhile, in a medium-sized skillet heat 2 tbsp olive oil.  Add minced garlic cooking for 5 mins.  Season with salt and pepper plus the remaining tsp of Italian seasoning.  Add wine and reduce to a simmer.  Cook pasta according to directions on the box.  In the last 5 mins before the peppers are set to come out of the oven add the pasta to the wine sauce, tossing to evenly coat.  Remove peppers from the oven and serve pasta over the top of the peppers.  Enjoy! 

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