This is a great light entre suitable for any time of the year. I prefer to serve it at room temperatures so the flavors are enhanced, but it is delicious hot too. I find very small pasta works best in this recipe and I usually choose tubettini when I prepare this dish. Choose firm, bright colored, thick skinned peppers.

Serves 4
by Deborah Mele


4 Large Bell Peppers of Any Color

1 Cup Uncooked Small Pasta

1/3 Cup Olive Oil

16 Ripe Cherry Tomatoes Quartered

2 Garlic Cloves, Peeled and Minced

1/4 Cup Grated Parmesan Cheese

1 Cup Small Diced Mozzarella Cheese

1/4 Cup Fresh Basil Finely Chopped

6 Tbs. Olive Oil

Salt & Pepper

Red Pepper Flakes


Preheat oven to 400 degrees F. Cut the top off of each pepper and carefully scoop out the seeds and membranes. Cook the pasta in boiling salted water until al dente. Drain pasta and run cold water over the pasta to stop the cooking process.

In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings. Place the peppers standing up in a baking dish. Stuff each pepper with the filling and then place the top back on. Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister. Serve warm or at room temperature.

Buon Appetito!
Deborah Mele 2008

Immerse yourself into all that Umbria has to offer by booking your next holiday at Il Casale di Mele. Conveniently located between Perugia and Todi, the authentic and rustic Villa is located minutes off of highway E45, which will become the pipeline to commencing your Umbrian adventure and offering expedited transit to all of central Italy. Rent Il Casale di Mele for your own week of Umbrian paradise!

Just click on the banner to find out more about our Umbrian farmhouse including rental fees, conditions, location, and much more!