Bulgarian peppers make excellent edible bowls for pasta with a gentle cheese sauce, and in honor of Halloween you need to cut it on peppers matching pattern. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 medium medium sized bell peppers
- 220 gr pasta horn
- 1.25 Art. drinking cream 10% fat
- 220 gr cream cheese cream at room temperature
- 110 gr. grated cheddar cheese (about 1.5 tbsp.)
Recipes with similar ingredients: sweet pepper, pasta, cream cheese, cheddar cheese, cream
Recipe preparation:
- Boil a large pot of salted water. Fill in a big a bowl of ice water.
- Cut off the tops of the peppers and set aside. Remove the seeds and partitions. Put peppers and tops in boiling water and cook, until they just become soft, 2-3 minutes. Toss peppers in ice water. When they cool, pull out and cut the face with a knife Jack on one side of each pepper.
- Bring the water to a boil again, add the pasta and cook until al dente state, about 6 minutes. Save 1 tbsp. water from under pasta, drain the rest (do not rinse the pasta).
- Heat the cream in a large saucepan over medium heat until they will not begin to boil slowly. Keep boiling slowly until three quarters of a glass will not remain, about 10 minutes. Add cream cheese cream and stir until melted. Stir in the cheddar melt the cheese so that the sauce becomes homogeneous. Turn off the heat, add into a pasta pan and mix. Add some water from under pasta if necessary to dilute the sauce. Salt to taste. Give stand for 10 minutes, then spread the pasta with cheese in cooked peppers and cover them with chopped tops. Recipe cake lamp Jack.
