-1 cup Ditalini pasta-2 cans condensed Cream of Mushroom soup
-1 can milk
-1 cup Colby Jack cheese, shredded
-1 cup frozen Peas & Carrots
-1 tsp Onion powder
-1 tsp Garlic powder
-1 1/2 tsp dried Basil
-1/2 tsp Salt
-1/2 tsp Pepper
-1 can Chicken
-8 Bell Peppers
Boil 6 cups water with 1 tablespoon extra virgin olive oil on high heat. Add pasta and reduce heat to medium for 10 minutes, stirring occasionally, or until pasta is al dente. Drain and set aside.
In a large mixing bowl, add soup, milk, and cheese, stirring until well combined. Add vegetables and seasonings, continue stirring. Gently mix in pasta and chicken.
Cut the tops off of your bell peppers, then use a spoon to carefully remove the seeds and pulp. Spoon in your casserole mixture, leaving just enough room to place the tops back on the bell peppers. Arrange stuffed peppers in a large baking pan, then place in a 350 degree oven for about 45 minutes, or until peppers are tender. Serve whole peppers, garnish with cheese or whole-leaf basil.
Made this one on a whim tonight. Our local supermarket had a sale on bell peppers, and I was torn between stir-fry and stuffed peppers, but didn't know what I was going to stuff them with. Took a look in the fridge and pantry, and all I had was casserole fixings. Then I thought… why the heck not?
The savory casserole tasted GREAT with the sweet bell peppers! And as you can see, it's looks amazing with the bright colors and fresh basil. Gonna finish this meal off with some tasty mint chocolate chip ice cream. Yum!
