Roasted-Pepper-Pasta-Stuffed Peppers

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings


1/2 pound short whole wheat pasta

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

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

1 28 ounce can fire-roasted crushed or diced tomatoes

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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