Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 servings
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Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.
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Label and date leftovers and either put them in the fridge or freeze them to enjoy at a later date.
Ingredients
|
Jumbo pasta shells |
12
|
Green Bell pepper |
½
|
Onion |
½ cup (125 mL)
|
Fresh cilantro |
3 sprigs |
Canned crushed tomatoes |
1½ cups (375 mL)
|
Salt |
⅛ tsp (½ mL)
|
Black pepper |
⅛ tsp (½ mL)
|
Cayenne powder (optional) |
1 pinch
|
Vegetarian Chili |
2 cups (500 mL)
|
Monterey Jack cheese, shredded |
⅓ cup (75 mL)
|
Directions
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Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
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Preheat oven to 425°F (218°C).
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Cook jumbo pasta shells in a large pot of water according to package instructions or until al dente. Drain and set aside to cool.
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Meanwhile, gently rinse green bell pepper, onion and cilantro under cool running water. Finely chop the green pepper, onion and cilantro; place in a large bowl and set aside.
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Once pasta shells are cool to the touch, spoon Vegetarian Chili into the shells and set aside.
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Add tomatoes, salt, black pepper and cayenne (if using) to the green pepper mixture. Stir to make a tomato sauce.
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Pour half of the tomato sauce into an 8-inch square or round baking dish and arrange stuffed shells on top.
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Pour remaining tomato sauce over shells and sprinkle shredded Monterey Jack cheese on top.
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Cover with foil and bake for 30 minutes. Remove foil half way through. Shells are ready when cheese is melted and shells are cooked to an internal temperature of 74°C (165°F) when tested with a digital food thermometer.
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Cool 5-10 minutes before serving.
Nutrition Information per serving (3 shells):
Calories: 302 kcal
Protein: 13 g
Fat: 6 g
Carbohydrate: 49 g
Fibre: 8 g
Sodium: 420 mg
Calcium: 190 mg
Iron: 4 mg
Last Update – April 5, 2024