Preparation:
Preheat oven to 350øF. Prepare pasta according to package directions; drain and set aside. Heat oil in medium saucepan; add garlic, onion and celery. Cover and cook until vegetables are soft. Remove from heat. Stir in pasta, thyme parsley, Parmesan cheese, 1/2 cup of the chicken broth, and half of the provolone cheese. Cut tops off the peppers and remove seeds. Cut a small piece off the bottoms so peppers will stand upright. Spoon the pasta mixture into each pepper and set in baking dish. Sprinkle each pepper with 1/2 teaspoon bread crumbs. Sprinkle the remaining half of the provolone on top of the peppers. Pour the remaining 1 1/2 cups of broth around peppers. Bake 45 minutes until lightly browned on top and tender. Serve immediately.
Preparation time: 25 minutes Baking time: 45 minutes |
