Roasted-Pepper-Pasta-Stuffed Peppers

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
502
FAT
56%
CHOL
32%
SOD
31%

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Ingredients for 4 servings

Salt

1/2 pound short whole wheat pasta

4 large red bell peppers, tops cut off and reserved, seeds

Black pepper

2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling

4 jarred roasted red peppers

1 small red onion, finely chopped

2 cloves garlic, finely chopped

2 small portobello mushroom caps, chopped

1 teaspoon crushed red pepper

2 sprigs rosemary, stems discarded and leaves chopped

One can fire-roasted crushed or diced tomatoes (28 ounces)

2 cups arugula or baby spinach (a few generous handfuls)

1 cup loosely packed basil leaves

1 cup grated Pecorino Romano cheese

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