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Creamy Rigatoni-Mushroom Pasta Stuffed Peppers

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by: Girl vs Dough
Updated Nov 4, 2014
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Roasted peppers stuffed with rigatoni pasta made with mushrooms and creamy mascarpone cheese.

More About This Recipe

  • I don’t know what’s happening. Last time I blinked, it was the beginning of summer.

    Now, the sun is setting earlier, the leaves are starting to change colors and there’s a faintly cool breeze and what’s this?? It’s AUGUST? Which means soon, it’s September, and then it’s time for going back to school and new pencils and notebooks and football games and hot apple cider and comfort food like these Creamy Rigatoni-Mushroom Pasta Stuffed Peppers and… oh, well I guess it won’t be so bad after all.

    Don’t get me wrong – I love summer. It’s my favorite season of them all. I can’t get enough of the sunshine, the fresh, abundant produce, lounging by the pool, not having to wear a sweater, then a sweater and legwarmers, then a sweater, legwarmers, a balaclava and a down jacket that heats up when I press a button… yeah, it’s nice.

    But there is something to be said for the transition between summer and fall, especially when it comes to food. I start craving comfort food. I start dreaming of pasta. Then I want creamy pasta. Then I want creamy pasta in a roasted pepper. And that’s where this dinner comes in handy.

    First, salt and pepper the peppers (ha) and drizzle on some olive oil. Roast the hollowed peppers and their tops (we keep those later for PRESENTATION, y’all) until they’re nice and soft and browned.

    Meanwhile, cook the pasta and heat a large skillet on the stovetop. Add some onion and garlic (and take a moment to inhale the ridiculously intoxicating aroma) and cook until the onions are soft.

    Now add the mushrooms and cook them until they’re soft, too.

    Pour in some veggie broth and cook until slightly reduced, then remove from heat.

    At this point, those peppers should be all nice and roasty toasty.

    Stir in the creamy, mild Mascarpone cheese (my favorite part of the whole recipe)…

    Until you’ve got a smooth and scrumptious-looking mushroom cream sauce.

    Add the cooked pasta and shredded Italian cheese. Give yourself a steam facial while you’re at it.

    Stir it all up into one comfy cozy pasta dish.

    Stuff some of that pasta into the roasted peppers and top it off with more shredded cheese.

    Broil the pasta stuffed peppers until the cheese is melted and golden brown.

    And that’s it! If this dish is any indication of the upcoming season, I think we’ll be juuuuuuusst fiiiiine.

    More Stuffed Pepper Recipes

    Stuffed Green Peppers Recipe
    Southwestern Stuffed Peppers Recipe
    Pizza-Stuffed Peppers Recipe

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Creamy Rigatoni-Mushroom Pasta Stuffed Peppers

  • Prep Time 5 min
  • Total 30 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 4 to 6 large green peppers, tops cut off and reserved, seeded and hollowed
  • Salt and pepper
  • Olive oil
  • 1 pound whole wheat or regular rigatoni pasta
  • 2 tablespoons olive oil
  • 1/4 yellow or white onion, chopped
  • 1 teaspoon minced garlic
  • 1 pound sliced mushrooms
  • 1/2 cup vegetable broth
  • 1 cup mascarpone cheese
  • 1/2 cup shredded Parmesan, Romano and/or Asiago cheese, plus more for topping

Instructions

  • Step 
    1
    Preheat oven to 475°F. Season prepared peppers with salt and pepper; place bottom side up (with tops set alongside) on a rimmed baking sheet and drizzle with olive oil. Roast 20 minutes in the oven.
  • Step 
    2
    Meanwhile, bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain, reserving 1/2 cup of pasta water. Set aside.
  • Step 
    3
    Meanwhile, heat a large skillet on a stovetop over medium-high heat. Add 2 tablespoons olive oil. Add onion and garlic and cook until soft, about 2 minutes.
  • Step 
    4
    Add mushrooms to skillet and cook until soft, about 5 minutes. Increase heat to high; add broth and cook until slightly reduced, about 8-10 minutes. Remove from heat.
  • Step 
    5
    Stir in mascarpone cheese until creamy and smooth. Add pasta, shredded cheese and salt and pepper to taste; stir until well combined. Add pasta water if necessary to loosen the pasta.
  • Step 
    6
    Remove roasted peppers from oven and turn right side up. Fill each pepper with pasta and top with more shredded cheese.
  • Step 
    7
    Heat broiler and return stuffed peppers to oven. Broil until cheese is melted and browned, about 2 minutes. Replace the tops of the peppers. Serve warm.

Nutrition

No nutrition information available for this recipe
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