Recipe of Perfect Roasted Red Peppers Stuffed with pasta in a Garlic Broth

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We hope you got insight from reading it, now let's go back to roasted red peppers stuffed with pasta in a garlic broth recipe. To cook roasted red peppers stuffed with pasta in a garlic broth you need 19 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to make Roasted Red Peppers Stuffed with pasta in a Garlic Broth:

1. Use 2 of whole heads of garlic.
2. You need 1 tbsp of olive oil.
3. You need 1/2 tsp of black pepper and salt to taste.
4. Provide 1/4 cup of parmesan cheese, grated.
5. Get 1/2 cup of marinara sauce.
6. Use 6 oz of cooked and drained angel hair pasta.
7. Get 8 oz of italian blend cheese, shredded.
8. Use 1 cup of dry white wine.
9. Provide 1 cup of chicken broth.
10. Take 12 slice of pepperoni.
11. Take 1 lb of sliced kielbasa sausage.
12. Provide 1/4 tsp of italian seasoning blend.
13. Provide 1/2 tbsp of butter.
14. Provide 4 of sliced green onions.
15. Take 1 tsp of lemon juice.
16. Take 1 tsp of hot sauce, such as franks brand.
17. Prepare 1 tablespoon of heavy cream.
18. You need 4 of large roasted red peppers, freshly roasted and peeled and seeded or intact whole drained bottled can be used..
19. Use 12 of large cooked shrimp.

Instructions to make Roasted Red Peppers Stuffed with pasta in a Garlic Broth:

1. Preheat oven to 350.
2. Cut unpeeled garlic heads in half, place in center of a large piece of foil, drizzle with the 1 tablespoon olive oil and sprinkle with salt and pepper.Close up foil, place on baking sheet and bake 30 to 40 minutes until tender. Let cool enough to handle then remove cloves of garlic and mash and mince.In Saucepan melt butter, add sliced kielbasa and brown lightly, remove to a plate, add garlic and cook 1 minute add wine, cream andbring to a simmer and reduce by 1/2; add chicken broth and lemon juice and hot sauce and salt and pepper to taste,cook on low 5 minutes.Set aside..
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8. Combine marinara sauce with cooked angel hair pasta and half of both cheeses..
9. Lay each roasted pepper out flat.divide pasta evenly between each pepper.Roll pepper around to enclose pasta, press to secure, you can use toothpicks if needed..
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13. TO COOK;.
14. Either in 1 large baking dish big enough to hold all 4 peppers or individual baking dishes pour in reserved garlic broth, gently place stuffed peppers in broth seem side down, Top peppers with remaining cheese and sprinkle with italian seasoning.Put 3 pepperoni slices on top of each pepper..
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16. Add kielbasa slices around pepper in broth, sprinkle with green onions. Cover with foil, tenting foil so its not touching the cheese..
17. Roast in a 425 oven 15 minutes, remove foil roast 5 more minutes. Add cooked shrimp just as you remove from the oven so you just heat them though..
18. Great with crusty bread for dipping in the sauce!.
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