Pasta Stuffed Peppers

4 Large Bell Peppers of Any Color
1 Cup Uncooked Small Pasta
1/3 Cup Olive Oil
16 Ripe Cherry Tomatoes, Quartered
2 Garlic Cloves, Peeled and Minced
1/4 Cup Grated Parmesan Cheese
1 Cup Small Diced Mozzarella Cheese
1/4 Cup Fresh Basil Finely Chopped
6 Tbs. Olive Oil
Salt & Pepper
Red Pepper Flakes
Preheat oven to 400 degrees F.

Cut the top off of each pepper and carefully scoop out the seeds and membranes.

Cook the pasta in boiling salted water until very “al dente”.
Drain pasta and run cold water over the pasta to stop the cooking process.

In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings.  Place the peppers standing up in a baking dish.  Stuff each pepper with the filling and then place the top back on.

Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister.

Serve warm or at room temperature.

from: italianfoodforever.com