Roasted Pepper With Beans And Macaroni

• 4 bell peppers - any color
• 1 onion large
• 2 tomatoes vine ripe, - diced in chunky pieces
• 29 ounces cannellini beans can of, - drained
• 1 tablespoon capers
• 2 juice
• 4 cloves garlic - chopped
• 8 fresh basil leaves - ripped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 tablespoons olive oil
• 1 pound macaroni your favorite
• romano cheese Fresh, for grating

1. Preheat Oven 350 degrees
2. Place the peppers and onion on a baking sheet whole and bake until wilted.
3. Remove from the oven and let cool.
4. Heat a sauce pot with 2-3 tablespoons of olive oil. Add the garlic and saute until fragrant. Slice the peppers and onions; reserving the juice from the peppers, and carefully place in the heated oil with the garlic.
5. Add the tomatoes, capers, basil and seasonings; simmer on low for approximately 30 minutes. The longer is simmers the better it gets.
6. Add the beans to the peppers while preparing the macaroni.
7. Plate the macaroni and top with the peppers, drizzle of olive oil and grated cheese.

bell peppers, onion, tomatoes, beans, capers, juice, garlic, basil, oregano, salt, black pepper, red pepper, olive oil, macaroni, romano cheese

Taken from www.yummly.com/recipe/Roasted-Pepper-with-Beans-and-Macaroni-1671464 (may not work)